1 lb peeled kohlrabi
2 tbsp butter, or margarine, or vegetable oil
1.5 tbsp flour
0.5 cup sour cream
1 tbsp tomato puree
1 tbsp thinly cur parsley and dill greens
1/3 tsp cinnamon
Salt and ground black pepper on taste
Cut kohlrabi into medium slices, roll with flour, sprinkle with salt, and fry on a skillet for 3 minutes per side with medium heating.
Place the kohlrabi in oven-safe portion dishes (hot pot, or some other ones), and sprinkle with ground pepper and cinnamon.
Mix the sour cream with the tomato puree, pour the mix over the kohlrabi.
Cover the dishes with lids, and place in an oven pre-heated to 370 F (180 C).
Bake for 30-40 minutes.
Sprinkle every portion with greens, and serve in those same dishes.