Herbal Kohlrabi Pan Out Of Oven
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 potato (s)
- 2 kohlrabi
- 2 bell peppers, red and yellow
- 1 small zucchini
- 1 red pepper
- 4 onion (s), red and white
- 1 can tomato (s), or fresh
- 1 bulb garlic
- salt and pepper
- Herbs, chopped into small pieces
- 4 bay leaves
- 200 ml vegetable stock, (instant)
- 6 tablespoon olive oil
- sugar
- coriander
Print Recipe
Pin Recipe Instructions
- Herbs should be kohlrabi leaves, rosemary, parsley, sage, thyme.
- Wash and clean all the vegetables and cut into bite-sized, coarse pieces.
- Brush the juice pan with olive oil. Mix the vegetables (except for the zucchini and tomatoes) and distribute them on the tray. Sprinkle with chopped peppers. Pour the spices, salt, sugar and pepper over it. Spread the bay leaves. Drizzle everything with olive oil.
- Braise in the preheated oven at 175 ° C, middle rack, for approx. 35 minutes. Then pour in the broth.
- Stew for another 15 minutes, then spread the zucchini over the top, stew for another 10 minutes. Then cut the tomatoes into pieces and distribute on top. Let simmer for another 5 minutes. Then turn off the oven and generously spread the chopped and mixed herbs over it. Let it warm up for another 2 minutes.
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