KOHLROBI WITH AVGOLEMONO SAUCE
2 bunches small kohlrobi
2 cups chicken broth
1/4 teaspoon anise seed and 1 sprig thyme in a cheesecloth bag, optional
1/2 tablespoon arrowroot
1 large egg
1 large egg yolk
2 + tablespoons fresh lemon juice
kosher salt and freshly ground white pepper
1 teaspoon finely minced chives
Remove the kohlrobi greens and reserve for another use. Trim ends, peel, and quarter the kohlrobi. Place the pieces in a saucepan with the chicken broth and optional seasonings. Cook, partially covered until tender, about 15 minutes. Drain off the broth, discard the seasonings and arrange the kohlrobi in a serving dish. Keep warm in a slow oven (200 degrees.)
Stir the arrowroot with a tablespoon of broth then add in the egg, egg yolk and 2 tablespoons lemon juice. Whisk in 1 1/4 cup reserved broth. Return this mixture to the saucepan and slowly bring to a simmer, stirring constantly. Off the heat season to taste with salt and pepper. Add more lemon juice and thin the sauce with remaining broth for a looser consistency if desired.
Pour the sauce over the warm kohlrobi and sprinkle on the chives. Serve iimmediately.