Nigel Slater’s kohlrabi with tomatoes recipe

A vegetarian recipe that can serve as a main course or side dishTrim 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. Continue reading...