Kohlrabi with mushroom ragout

Ingredients for 4 servings:

• 4 kohlrabi, approx. 160 g each
• 2 sprigs rosemary
• 1 bunch of thyme
• 250 g mushrooms
• 200 g oyster mushrooms
• 1 bunch of spring onions
• 6 tbsp olive oil
• 150 ml vegetable stock
• 200 ml whipped cream
• 200 g cherry tomatoes
• 3 cloves garlic
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the kohlrabi, halve it, and cut it into thin slices, leaving the halves together. Finely chop the rosemary needles and thyme leaves. Clean and halve the button mushrooms, and roughly chop the oyster mushrooms. Finely chop the garlic cloves. Clean the spring onions and slice the white and light green parts into rings. Fan out each kohlrabi half on a piece of aluminum foil and drizzle with 1 teaspoon of olive oil. Season generously with salt and pepper. Spread the herbs on the kohlrabi. Fold the aluminum foil over the kohlrabi to form a parcel. Cook in a preheated oven at 200°C for about 25 minutes (180°C fan/gas mark 3). Heat the remaining 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 simmer for 5 minutes. Add the cherry tomatoes and spring onions and simmer gently for another 3 minutes over medium heat. Season with salt and pepper. Remove the kohlrabi from the oven and carefully remove the aluminum foil. Arrange the mushroom ragout with the kohlrabi on plates and serve. Serve with boiled potatoes or mashed potatoes.