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Peel and slice the potatoes.
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Boil the potatoes in salted water until they are tender but firm. About 20 minutes. They should not fall apart when you stick a fork in them.
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Drain and set aside.
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Trim, peel, and slice the kohlrabi
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Heat the butter in a skillet.
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Add the kohlrabi pieces and cook, stirring frequently until the kohlrabi starts to become transparent.
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Season with Kosher salt and freshly ground pepper and sugar.
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Sprinkle the flour over the top and stir to combine.
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Stir in the broth and cream.
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Cover and cook over medium-high heat for 10 minutes.
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Stir in the potatoes and the chopped parsley.
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Season again with Kosher salt, freshly ground pepper, and sugar to taste.
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Cook for another 5 minutes.
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Remove from heat and serve.