Remove the heart leaves from the kohlrabi and set aside.
Remove the skin from the tubers and cut them into thin slices. Meanwhile, soften in Noilly Prat with the cream for fifteen minutes with the lid closed. Lift the kohlrabi out of the cooking liquid with a ladle and keep warm.
Cook the cream until it thickens. Season vigorously with the lemon zest removed with a zester knife or thinly grated, as well as juice of one lemon, salt and freshly ground pepper.
Finally, add the chopped heart leaves and spread the sauce evenly over the kohlrabi.
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