Baked Kohlrabi with Feta
This is one of those dishes that you can serve and introduce your guests to a new vegetable, - it’s one of those unspoken, yet delicious vegetables. Kohlrabi roasted is a win-win-win recipe, its low carb making it a wonderful alternative to potatoes. If you have never tried kohlrabi, give this recipe a try and you might be changing up roast potatoes to roasted kohlrabi next Friday night dinner!
Ingredients
- 1 kohlrabi, peeled (medium size)
- 1 sprig of rosemary, leaves pulled off the stalk
- 1 tbsp olive oil
- 100 g feta, crumbled
- 1 handful coriander or parsley, chopped
- 1-2 tsp toasted sesame seeds
- sea salt
- cracked black pepper
Serving suggestion
- tahini
Instructions
- Pre-heat the oven to 400°F, gas mark 6, 220°C (200°C fan-assisted).
- On a baking tray lay out 4 pieces of foil approximately the size of A4 piece of paper, place the peeled kohlrabi in the center, pull up the side of the foil to create a parcel, repeat with all 3-remaining kohlrabi, drizzle with 2 tbsp. olive oil amongst the parcels, scatter in the rosemary sprigs and season with sea salt and cracked black pepper.
- Tightly close each parcel, and place in the pre-heated over for 1 1/2 hours, then remove from the oven, open up the parcels, and push the sides of the foil down to expose the kohlrabi. Place back in the oven for a further 30 minutes, check with a knife to see if its soft, (depending on your size it should take 2 hours in total, but depending on your oven it may vary, plus it will carry on cooking once it’s out of the oven).
- When soft, remove from the oven leave to cool slightly and then place on the serving platter, season lightly with cracked black pepper and sea salt, then add the crumbled feta cheese, drizzle over the remaining olive oil and scatter over the chopped herbs and sesame seeds.
- You can also serve with tahini on the side, and your choice of bread. You can serve kohlrabi immediately as a side dish – it matches with pretty much any protein.
- Enjoy!
- If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood
Notes
LISA’S TIP – If you’re able to choose your kohlrabi, try and keep all of them a similar size, so that the cooking time is even (try to go for a medium size). If you want to roast the kohlrabi in advance, it’s also delicious served cold in a salad once it’s been roasted. If you’ve never tried kohlrabi, it’s also delicious served raw, it has a mild sweetness to it, which often resembles an apple and the core of broccoli the stalks. Kohlrabi is part of the brassica family (cauliflower, broccoli, cabbage, kale and Brussels sprouts) so the flavour will be similar. I love eating it raw with either guacamole or hummus, so I tend to buy more than the recipe requires, and snack on that. And you can also roast kohlrabi just as you do when you make roast potatoes, peel and cut into wedges season, drizzle with olive oil and bake for about 40 minutes to 1 hour, the cooking time is slightly less than potatoes, keep tossing them for an even bake.
