Peel, then cube and boil both the kohlrabi until they are soft enough to be mashed. Drain the water, mash the ingredients together, add the nutmeg, salt and pepper. this should end up with the potato smooth and and the Kohlrabi in very small bits. The mash should be able to stand up.
Either create round ball shapes or use rings to make a desired shape.
In the meantime create the Stilton mushroom sauce. Scrape the Bavaria Blu from its white outer skin into the cream then add the Stilton and gently heat through until the sauce is smooth and has thickened. Add the mushrooms and gently simmer. Make sure you stir the sauce and do not boil it or it will stick to the pan and brown. Add some fresh cracked black pepper.
I serve this with roasted vegetables like parsnips and carrots, but you can serve it with meat if you like. The sauce goes well with chicken, beef or lamb.
One could use and make this with cauliflower, broccoli, swede or turnip too.
