Kohlrabi & Sweet Potato Bake with Lemon Thyme

Kohlrabi is really versatile: grate or slice it raw for salads, steam or boil and toss in butter and herbs or vinaigrette, stir-fry, or add to soups and stews. It pairs well with herbs and citrus flavours so adding lemon thyme really lifts this dish. Serve as a side or with a green salad as a main course.

Preparation Time: 15 mins
Cooking Time: 2 hrs
Serves: 4


  • Small knob of butter for greasing
  • 200ml double cream
  • 100ml milk
  • 2 sprigs lemon thyme, leaves only
  • 2 garlic cloves, crushed
  • 500 g sweet potato, peeled & very thinly sliced
  • 1-2 large kohlrabi about 500g, peeled and very thinly sliced.
  • 3 tablespoon grated parmesan
  • Salt & pepper to season


  1. Preheat oven to 180 C. Grease baking dish with a little butter.
  2. Put the cream. Milk, lemon thyme and garlic in a pan and heat until steaming. Turn off the heat and leave to infuse for 15 mins.
  3. Layer the potato and kohlrabi in the baking dish, seasoning each layer.
  4. Pour over the infuse cream. Cover with foil and bake for 1-1 ½ hours until the vegetables are just tender.
  5. Remove the foil and scatter over the Parmesan. Bake until golden brown.
  6. Bon Appétit, Enjoy…….