Summary

Ingredients

• 4 kohlrabi, approx. 160 g each
• 2 sprigs rosemary
• 1 bunch thyme
• 250 g mushrooms
• 200 g oyster mushrooms
• 1 bunch spring onion (s)
• 6 tablespoon olive oil
• 150 ml vegetable stock
• 200 ml whipped cream
• 200 g cherry tomato (s)
• 3 cloves garlic
• salt and pepper

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Instructions

1. Peel the kohlrabi, halve and cut into thin slices, leave the halves together. Finely chop the rosemary needles and thyme leaves. Clean and halve the mushrooms, cut the oyster mushrooms into large pieces. Finely chop the garlic cloves. Clean the spring onions and cut the white and light green into rings.
2. Spread each kohlrabi half on a piece of aluminum foil and drizzle with 1 teaspoon of olive oil. Season well with pepper and salt. Spread the herbs on the kohlrabi. Fold the aluminum foil over the kohlrabi so that a packet is created. Cook in the preheated oven at 200 degrees for approx. 25 minutes (convection 180 degrees, gas 3).
3. Heat the rest of the oil in a pan. Add the mushrooms and fry vigorously for about 2 minutes, season with salt and pepper. Add the garlic and sauté briefly. Add the vegetable stock and cream and let it simmer for 5 minutes. Add the cherry tomatoes and spring onions and cook gently for another 3 minutes over medium heat. Season to taste with pepper and salt.
4. Take the kohlrabi out of the oven and carefully remove the aluminum foil. Arrange the mushroom ragout with the kohlrabi on plates and serve.
5. Boiled potatoes or mashed potatoes go well with it.