1 Pot, 1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Brush
1 Rinse and peel kohlrabi and reserve greens.
2 Cut kohlrabi into thick slices, then into 1 cm (approximately 3/4-inch) cubes. Cook in a pot of boiling salted water until crisp-tender, about 5 minutes.
3 Prepare a bowl of ice water. Drain kohlrabi and immediately plunge in ice water to preserve crispness. Drain well.
4 Rinse herbs, shake dry, and pluck leaves. Combine with the kohlrabi greens and chop finely. Place in a bowl.
5 Add breadcrumbs, olive oil, mustard and honey to herb mixture. Season with salt and pepper and mix well.
6 Brush a baking dish with the softened butter. Spread kohlrabi in dish and sprinkle with the breadcrumb mixture. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F) until golden brown, 15-20 minutes. Serve immediately.