Kohlrabi on feta with crunchy buckwheat

Kohlrabi on feta with crunchy buckwheat

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / portion: 465 kcal
, Fat: 33 g
, Carbohydrate: 23 g
, Protein: 15 g
Oven roasting brings out all that is good in kohlrabi and turns them into a great vegetarian starter or side dish at a barbecue. The smoked paprika complements the vegetable's subtle earthy flavour and goes perfectly with its soft texture. The toasted buckwheat provides a little extra crunch, topping the dish off.

Ingredients

4 portions

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 seasoned with paprika

1 kg kohlrabi, cut into slices approx. 3 cm thick
4 tbsp olive oil
½ tbsp sweet paprika
¾ tsp smoked paprika
½ tsp salt

Whipped feta

200 g feta
100 g plain greek yoghurt
1 garlic clove
1 tbsp olive oil
a little pepper

To serve

4 tbsp buckwheat
1 spring onion incl. green part, cut diagonally into rings
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How it's done

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Kohlrabi seasoned with paprika

In a bowl, mix the kohlrabi with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Whipped feta

Place the feta and all the other ingredients up to and including the oil into a measuring cup, blend until smooth, season, refrigerate until ready to serve.

To serve

Dry-roast the buckwheat in a pan until light brown. Spread the feta onto plates. Remove the kohlrabi from the oven, place on top of the feta. Garnish with the buckwheat and spring onion rings.

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