Kohlrabi Ragout

Soak the morels in the hot broth at least 20 minutes and rub to get out any dirt. Remove from the broth and pour the broth through a sieve lined with a paper towel.

Peel the kohlrabi, cut into wedges and cook in boiling salted water for 10-12 minutes until al dente. Peel and finely chop the onion, then saute it in butter. Dust with flour and saute briefly. Deglaze with wine and morel broth and simmer, stirring occasionally, for 10 minutes.