Summary

Ingredients

• 750 g potato (s), small, waxy ones
• g 1,200 kohlrabi
• 3 tablespoon olive oil
• salt and pepper
• 1 bunch thyme
• 1 bunch sage
• 800 g tomato (s), peeled (canned)
• sugar
• 1 bunch spring onion (s)
• 200 ml vegetable stock
• 200 g feta cheese
• Cayenne pepper

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Instructions

1. Boil the potatoes in their skins for about 10 minutes, then peel them. Preheat the oven to 180 ° C. Peel the kohlrabi, cut in half and cut into slices about 1.5 cm thick.
2. Brush the potatoes and kohlrabi all around with the oil, place in a dripping pan or flat casserole dish, then season with salt and pepper. Pluck the herbs and spread over them.
3. Bake on the 2nd rail from the bottom in the hot oven for approx. 25 minutes.
4. Drain the tomatoes and use the juice for other purposes. Tear up the pulp. Clean the spring onions and cut into rings. Mix the white parts of it with the tomatoes and season with salt, sugar and cayenne pepper. Crumble the feta cheese. Spread the tomato and onion mixture between the prebaked potatoes and kohlrabi. Pour in the broth and sprinkle the feta cheese on top. Put back in the oven and bake for another 20 minutes.
5. Before serving, sprinkle the green rings of the spring onions over the top and serve immediately.