Kohlrabi Chasseur

Instructions

1. Depending on your taste, you can eat the leaves of the kohlrabi. Deleaf if desired and cut the stems into strip. Cut away the hard bit of the base and cut the kohlrabi into eight quarters. Set the stalks to one side.
2. In a saucepan add the kohlrabi quarters, button mushrooms and shallots and sauté in olive oil until kohlrabi starts to turn brown – this be no longer than 10 minutes.
3. Add half the wild tomatoes with white wine, brandy and the kohlrabi stalk. Continue cooking for a further 10 minutes. Season to taste.
4. Transfer the kohlrabi chasseur to a serving dish. Toss in the remaining tomatoes and some parsley. Garnish with the remaining kohlrabi leaves and parsley.
5. Serve.