Home Food & Drink Nigel Slater’s kohlrabi with tomatoes recipe

Nigel Slater’s kohlrabi with tomatoes recipe

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The recipe

Trim a large kohlrabi, removing any leaves, then slice very thinly. Warm a couple of tbsp of olive oil in a shallow pan, lower the slices of kohlrabi into the oil and cook over a low heat until soft. Try not to let the slices colour past the palest gold.

Transfer the kohlrabi to a warm serving plate then put 150g of small tomatoes in the hot pan and let them cook for 5 to 7 minutes until soft. Crush them with the back of a spoon as they cook, so their juice forms a loose dressing in the pan.

While the tomatoes are cooking, remove the leaves from a bunch of basil – you will need 10g of leaves – then put them into a blender with 5 tbsp of olive oil and process to a bright green, thickish dressing. Check the seasoning – it may need a grind of salt.

Spoon the tomatoes and their juices over the slices of kohlrabi, then pour the dressing over and serve immediately. Enough for 2 as a main course, 4 as a side dish.

The trick

The basil oil and the juices from the tomatoes combine on the plate to form a loose dressing. You need some chewy, open-textured bread, such as sourdough, with which to mop them up. I tend to slice the kohlrabi thinly so it cooks quickly, browning it very lightly, as it tends to become a little bitter if overcooked.

The twist

The tomato and basil dressing will work with other vegetables, especially thin slices of cauliflower, fried or grilled until lightly crisp, or butternut squash, finely sliced and fried. It is also sensational with a flash-fired steak. You can make the sauce in the time it takes the steak to rest.

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