Name: Roasted kohlrabi traybake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 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; 10g chives finely sliced; 5g bunch of basil finely chopped; 1 lime zested and juiced; 125g crème fraîche

Roasted kohlrabi traybake in a baking dish

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.