Roasted kohlrabi with sesame seeds and feta

Roasted kohlrabi with sesame seeds and feta

Total: 1 hr 50 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 341 kcal
, Fat: 27 g
, Carbohydrate: 9 g
, Protein: 15 g

In botanical terms, kohlrabi is considered a cross between white turnip and cabbage. These round bulbs are particularly tasty and wholesome when roasted in the oven. When buying kohlrabi, you should ideally look for smaller ones with a thin skin. This way you can eat the skin, too. Kohlrabi leaves are packed with vitamins. The tender inner leaves can be finely chopped and used for the salad.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Kohlrabi

6 kohlrabi (6-8 pieces)
3tbsp olive oil
1tsp salt
a little chilli powder or hot paprika (e.g. Piment d'Espelette)
a little pepper

To serve

1tbsp olive oil
½ lemon, use only the juice
2tbsp black sesame seeds
a little chilli powder or hot paprika (e.g. Piment d'Espelette)
200g feta, crumbled
100g purslane or leaf lettuce
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How it's done

Kohlrabi

Wash the kohlrabis, remove the leaves, remove the tough parts and stem. Peel the thick skin of larger kohlrabis, if necessary. Place the whole kohlrabis on a baking tray lined with baking paper, drizzle with oil and season.

Bake/roast for approx. 1 1/2 hrs. in the centre of an oven preheated to 200°C.

To serve

Cut the kohlrabis into quarters, drizzle with the oil and lemon juice, sprinkle with the sesame seeds and chilli powder, top with the feta. Serve with purslane or lettuce.

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