This might look like potato salad, but it’s actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. —Lorraine Foss, Puyallup, Washington
Place kohlrabi in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 6-8 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil. Stir in the salt, pepper and paprika. Gradually stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Drain kohlrabi and place in a serving bowl; add sauce and stir to coat. Sprinkle with chives and additional paprika.