Fried kohlrabi with garlic and tomatoes

Ingredients for 4 servings:

• 800 g kohlrabi, peeled
• 3 tbsp olive oil
• 60 g butter
• 4 garlic cloves
• 1 pinch of chili powder
• 1 tsp oregano
• 400 g tomato(s), preferably cherry tomatoes
• 2 sprigs basil
• salt and pepper
• 2 tsp lime juice
• 2 tbsp sour cream
• 1 tbsp olive oil
• 2 tbsp parsley, flat, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

the other kohlrabi taste

Peel the kohlrabi and dice into 2-centimeter cubes. Peel and squash the garlic cloves. Mix everything together with olive oil, diced butter, chili powder, oregano, and tomatoes in a large casserole dish. The kohlrabi should only be in a single layer. Bake the casserole for 20 minutes in an oven preheated to 210°C (top/bottom heat). Then increase the temperature to 230°C (450°F) and roast for another half hour. After 15 minutes, stir the vegetables and add the torn basil leaves. When the kohlrabi is tender, season the casserole with salt and pepper. Before serving, drizzle with lime juice, garnish with sour cream and a few drops of olive oil, and sprinkle with chopped parsley.