Deep mid winter is the time to extend our range of hearty roastable vegetables.
Kohlrabi can be green or purple, and may look like a root vegetable, but it is actually a cousin of cabbage with the taste of broccoli. This bulbous cruciferous is surrounded by two layers of stiff leaves attached in a rosette. It’s long leafy greens shoot out from the top.
All parts of the kohlrabi can be eaten raw, steamed, sautéed, roasted or stuffed. Smaller kohlrabi tend to taste sweeter; vegetable develops a sharper, more radish-like flavour as they grow larger. A firm bulb and fresh leaves are in indication of having been recently harvested.
Choose small, tender kohlrabi for this delicious roasted dish. The whipped feta can be made up to three days ahead and stored in the fridge, and the coriander jalapeño sauce can be made a few hours before serving.
1kg kohlrabi, peeled and cut into wedges
2 tbsp olive oil
1 tsp paprika
½ tsp smoked paprika
100g (½ cup) plain Greek yoghurt
Coriander Jalapeño Sauce
big handful coriander leaves and tender stems
zest 1 small lemon, finely grated
1 small clove garlic
1 tbsp pickled jalapeños, finely chopped
2 tbsp extra virgin olive oil
Preheat oven to 200°C. 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 left over 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.
For the sauce, finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeño 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 jalapeño sauce. Serve hot or at room temperature.
Recipe and Images Emma Galloway
Used with permission from Nourish magazine