Kitchen Herbs Kohlrabi From the Oven

Simmer the potatoes for ten minutes, rinse, peel and season with salt. In the meantime, remove the skin from the kohlrabi and cut into eighths, season with salt and a pinch of sugar. Brush the potatoes and kohlrabi with four tablespoons of oil and spread evenly on a juice pan. Sprinkle with the coarsely chopped thyme and sage leaves. Bake in the heated oven at 175 °C (gas 2, convection oven 160 °C ) on the 2nd rack from the bottom for a total of 45 min.

In the meantime, drain the tomatoes (use the juice elsewhere) and rinse. Squeeze the tomatoes, roughly chop them, season with salt, a pinch of sugar and cayenne. Clean the spring onions, cut the green into rings and put aside.

After 25 minutes, turn the potatoes and kohlrabi to the other side. Distribute the spring onions and tomatoes evenly in between. Add 200 ml vegetable stock and cook until done. Then sauté the spring onion rings in the remaining oil, bring to a boil once with the remaining vegetable stock, spread evenly over the frying pan and bring to the table.

(Khb

May 97)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything ready!

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