Crispy Parmesan Roasted Kohlrabi & Carrots
Serves 4
Preheat the oven to 200°C/400°F/Gas Mark 6.
Bring a large saucepan of salted water to the boil, add the kohlrabi and carrots and blanch for 3 minutes.
Drain well and keep warm. Place the breadcrumbs, parmesan and thyme leaves in a bowl and season with sea salt and black pepper.
Add the warm kohlrabi and carrots and shake well to coat.
Put 3 tablespoons of the olive oil in a large roasting tin and place in the preheated oven for 2 – 3 minutes until very hot.
Add the coated kohlrabi and carrots. Drizzle with the rest of the olive oil and roast for 25 – 30 minutes until the vegetables are golden and crisp, turning from time to time.
Garnish with fresh thyme and serve with steak, chicken or turkey.
Tip: Can also be prepared and served as chips for children.