Roasted kohlrabi traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 large kohlrabi (about 1.3kg), peeled and cut into wedges
- 230g baby plum tomatoes
- 3 thyme sprigs
- 1 red chilli, roughly chopped
- 2 tsp coriander seeds, crushed (optional)
- 5 garlic cloves, bashed
- 25g unsalted butter, cubed
- 2 tbsp extra virgin olive oil, plus a drizzle
For the topping
- 10g chives, finely sliced
- 5g bunch of basil, finely chopped
- 1 lime, zested and juiced
- 125g crème fraîche
Method
- STEP 1
Heat the oven to 240C/220C fan/gas 9. Line a large, high-sided baking tray with baking parchment. Tip the kohlrabi, tomatoes, thyme, chilli, coriander (if using) and unpeeled garlic onto the tray. Scatter over the cubes of butter and drizzle over the oil. Season well, then toss together. Roast for 20 mins. Turn the oven down to 200C/180C fan/gas 6 and cook for 35 mins until softened and slightly charred.
- STEP 2
Combine the topping ingredients in a bowl and season. Leave the kohlrabi to cool for 5 mins, then dollop over the dressing and drizzle over a little oil.
