Roasted kohlrabi with sesame seeds and feta

Total: 1 hr 50 min. | Active: 20 min.
vegetarian, gluten-free

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Kohlrabi
6  kohlrabi (6-8 pieces)
3 tbsp olive oil
1 tsp salt
a little  chilli powder or hot paprika (e.g. Piment d'Espelette)
a little  pepper
To serve
1 tbsp olive oil
½  lemon, use only the juice
2 tbsp black sesame seeds
a little  chilli powder or hot paprika (e.g. Piment d'Espelette)
200 g feta, crumbled
100 g purslane or leaf lettuce

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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