Baked kohlrabi Greek style

Ingredients for 4 servings:

• 750 g potatoes, small, waxy
• 1,200 g kohlrabi
• 3 tbsp olive oil
• salt and pepper
• 1 bunch of thyme
• 1 bunch of sage
• 800 g peeled tomatoes (canned)
• Sugar
• 1 bunch of spring onions
• 200 ml vegetable stock
• 200 g feta cheese
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on for about 10 minutes, then peel them. Preheat the oven to 180°C. Peel the kohlrabi, halve it, and cut it into slices about 1.5 cm thick. Brush the potatoes and kohlrabi all over with oil, arrange them in a roasting pan or shallow baking dish, then season with salt and pepper. Pick the herbs and scatter them over the potatoes. Bake on the second rack from the bottom of the hot oven for about 25 minutes. Drain the tomatoes and reserve the juice for another dish. Tear the flesh into small pieces. Trim the spring onions and slice them into rings. Mix the white parts with the tomatoes and season with salt, sugar, and cayenne pepper. Crumble the feta cheese. Spread the tomato and onion mixture between the pre-baked potatoes and kohlrabi. Pour in the broth and sprinkle the feta cheese on top. Return to the oven and bake for another 20 minutes. Before serving, sprinkle the green rings of spring onions over the dish and serve immediately.