Oven-baked kohlrabi with tomato sauce

Ingredients for 2 servings:

• 2 kohlrabi
• 2 tbsp rapeseed oil
• Paprika powder, sweet
• curry
• Salt and pepper from the mill
• 1 can of tomatoes, preferably San Marzano
• 1 small onion(s)
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper
• chili powder
• Basil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Peel the kohlrabi and cut into approximately 1 cm thick sticks. Combine the spices and oil in a bowl and thoroughly toss the kohlrabi sticks in the oil. This can be done a few hours before cooking, but add salt later. Line a baking sheet with baking paper and spread the kohlrabi on it. Bake in an oven preheated to 200°C (convection oven) for about 30 minutes until golden brown. For the sauce, finely dice the onion and sauté in olive oil. Lightly crush the tomatoes, add them, and season well. Let the sauce simmer gently for about 10 minutes. Finally, add plenty of basil to the sauce and serve with the kohlrabi. A cream cheese dip also tastes great with it, although this will of course no longer be vegan.