Roasted kohlrabi traybake
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Roasted kohlrabi traybake

By Helena Busiakiewicz

Roast kohlrabi with baby plum tomatoes and top with crème fraîche and chives for a dinner or side that’s full of flavour. It’s a great dish for autumn

  • Prep:15 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 345
  • fat 24g
  • saturates 12g
  • carbs 16g
  • sugars 0g
  • fibre 10g
  • protein 12g
  • salt 0.1g

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
  • 10g chives, finely sliced
  • 5g bunch of basil, finely chopped
  • 1 lime, zested and juiced
  • 125g crème fraîche

Method

  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.

  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.

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