Vegetables with Bechamel Sauce and Ham
Peel, rinse and dice the potatoes. Cook in 400 ml (approximately 1 3/4 cups) of lightly salted water for 18-20 minutes. Peel carrots and kohlrabi. Cut kohlrabi into cubes and cut carrots into slices. Remove potatoes from the water with a skimmer and place in a bowl. Add kohlrabi and carrots to boiling water and cook for 10-12 minutes. Remove vegetables with a slotted spoon and add to the potatoes. Keep warm.
Heat the butter in a pot. Add flour and stir until foamy. Whisk in the vegetable cooking water. Stir in cream and cook for 2-3 minutes. Season with salt, pepper and nutmeg. Rinse parsley and chervil (setting some aside for garnish), shake dry and chop finely. Stir herbs into the sauce. Stir sauce with potato and vegetable mixture. Cut ham into strips and fold into vegetables. Serve garnished with herbs.