Paprika-roasted kohlrabi with whipped feta + coriander jalapeno sauce

I thought I’d quickly get this recipe out in the off chance you’re heading to your local farmers market over the weekend and may come across some beautiful in-season Kohlrabi? Delicious and crunchy when eaten raw, when roasted kohlrabi takes on the texture of roasted broccoli stalk, tender but toothsome. Spice them up with some paprika, serve alongside salty creamy whipped feta and a bright herb sauce and you’ve got yourself a lovely end of winter/hanging out for spring vegetable side.

Looking for more ways with kohlrabi?

Creamy kohlrabi soup

Kohlrabi, beetroot + apple salad with parsley and lime

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Paprika-roasted kohlrabi with whipped feta and coriander jalapeno sauce

Choose small, tender kohlrabi for this dish. The whipped feta can be made up to 3 days ahead and stored in the fridge and the coriander jalapeno sauce can be made a few hours before serving.

Servings 6

Ingredients

• 1 kg kohlrabi peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon (sweet) paprika
• 1/2 teaspoon smoked paprika

whipped feta

• 100 g feta
• 100 g (1/2 cup) plain Greek yoghurt

coriander jalapeno sauce

• big handful coriander (cilantro) leaves and tender stems
• finely grated zest 1 small lemon
• 1 small clove garlic
• 1 tablespoon finely chopped pickled jalapeno
• 2 tablespoons extra virgin olive oil

Instructions

• Preheat oven to 200C. Combine olive oil, paprika and smoked paprika in a bowl, add kohlrabi wedges and mix well to coat. Season with fine sea salt and freshly ground black pepper, transfer kohlrabi and any paprika oil leftover in the bowl to a baking tray and roast 25-30 minutes or until tender and golden.
• Meanwhile place feta and yoghurt into a small food processor and blend until smooth.
• Finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeno and olive oil. Season with a little salt.
• To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted kohlrabi (plus any paprika-stained oil from the tray) and coriander jalapeno sauce. Serve hot or at room temperature

Notes

This recipe was first written for and featured in Nourish Magazine, NZ.