Oven-roasted kohlrabi with thyme
Green kohlrabi has a fresh, mild flavour and develops a lightly nutty character with golden-brown edges in the oven. Fresh thyme gives the roasted kohlrabi a subtle herby aroma without overpowering the vegetable.
Serves: 4
Preparation: approximately 10 minutes
Cooking: approximately 20–25 minutes
Total time: approximately 30–35 minutes
Ingredients
- 2 green kohlrabi, approximately 600–800 g unpeeled in total
- 3 tablespoons olive oil
- 4 sprigs fresh thyme
- salt, to taste
- freshly ground black pepper, to taste
Preparation
- Peel and slice the kohlrabi
Peel the kohlrabi thickly so that the tough outer layer is completely removed. Cut the kohlrabi into thin slices approximately 0.5–1 cm thick. - Prepare the thyme
Strip the leaves from the thyme sprigs. - Season the kohlrabi
Place the kohlrabi slices in a large bowl. Add the olive oil, thyme leaves, salt and freshly ground black pepper. Mix thoroughly so that the oil and thyme are evenly distributed over the slices.
Method
- Preheat the oven
Preheat the oven to 200 °C conventional heat. Line a baking tray with baking paper. - Arrange the kohlrabi on the baking tray
Arrange the kohlrabi slices in a single layer on the baking tray as much as possible. Make sure they do not overlap so that they can roast rather than steam. - Roast the kohlrabi
Roast the kohlrabi for approximately 20–25 minutes in the middle of the oven. Turn the slices halfway through. Check from around 20 minutes: the kohlrabi is ready when tender and golden brown around the edges and in a few places. - Season and serve
Remove the kohlrabi from the oven. Taste and add a little more salt or freshly ground black pepper if necessary. Serve immediately.
