Flatten the top and bottom of kohlrabi, peel and hollow out. Dice flesh (150 g) and reserve for sauce.
Boil kohlrabi in salted water until al dente (about 20 minutes), remove the pot from fire and let kohlrabi in the cooking water.
For the sauce, peel the onion, chop finely and sauté in 1 tbsp. butter. Add kohlrabi flesh, sauté briefly and season with salt,
pepper and nutmeg. Pour in wine and boil down the most of them. Pour in cream and simmer the sauce until the vegetables are tender.
Puree sauce with a hand blender, strain through a sieve, and bring to the boil once. Add shrimps and parsley and warm up.
Refine with lemon juice.
Heat 1 tbsp. butter in a frying pan and fry the prawns briefly.
Take kohlrabi out of the cooking water, drain and fill them with the sauce.
Serve garnished with prawns.