Kohlrabi is a delicious cross between cabbage and turnip, with earthy sweetness and notes of pepper. Here it gets cooked down in a spicy, jammy shallot sauce, laid on a cloud of whipped feta and topped with a parsley salad. Yes, it’s as dreamy as it sounds! And basically the perfect side dish, easily pairing with any protein.
Equipment
Here’s everything you need to make spicy, jammy kholrabi with whipped feta at home:
- cutting board
- chef’s knife
- dutch oven, or saucier, with lid
- food processor or blender
- small bowl
Get the full ingredients list and instructions below!
Cooking Tips
- Peeling kohlrabi will give you a better texture that’s less bitter and more tender. So grab that peeler and go to town!
- Choose your spice level. The recipe calls for 2 tbsp of Calabrian peppers in oil, but know that you can add more (or less) depending on your tolerance. If you’ve never had Calabrian peppers in oil before, try a little on bread before fully committing.
- Whipped feta will help balance out the spice, acting as a cooling agent in every bite. My version in this recipe is a little looser than others because I wanted it to be light and fluffy, just like a little cloud.
Spicy Jammy Kohlrabi with Whipped Feta
1
servings15
minutesIngredients
1 bunch kohlrabi (about 4-5 bulbs)
2 shallots
1 clove garlic
2 tbsp Calabrian peppers in oil
1/4 cup tomato paste
2 tbsp balsamic glaze (or 1 tbsp balsamic vinegar)
3/4 cup crumbled feta
1 cup sour cream (or Greek yogurt)
1 lemon
1 cup parsley leaves
1 tsp zaatar
salt (I'm using Diamond Crystal Kosher)
olive oil
Directions
Remove the kohlrabi stems and greens. Trim the top and ends of each bulb (4-5 in total), then peel the outer skin. Cut each bulb into 1/2-inch wedges. Next, thinly slice 2 shallots and chop 1 garlic clove.
Heat 3 tbsp olive oil on medium in a dutch oven. When hot, add shallots and season with 1/4 tsp salt. Cook until soft, about 5-10 minutes. Once soft, add the chopped garlic and cook until fragrant, about 1 minute.
Add 2 tbsp Calabrian peppers in oil and 1/4 cup tomato paste. Give the pot a good stir and let the flavours cook together, until the tomato paste starts to caramelize at the bottom of the pan, about 5 minutes. Be mindful not to burn anything!
When the sauce is looking jammy and delicious, add the kohlrabi wedges and toss to coat. Add 1 cup water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover and let cook for 20 minutes.
Meanwhile, add 3/4 cup crumbled feta, 1 cup sour cream, juice of 1/2 a lemon and 1/4 tsp salt to a food processor. Pulse until creamy and fluffy. Taste and adjust salt to taste. Set aside.
Next, add 1 cup parsley leaves, juice of 1/2 lemon, 1 tsp zaatar and a pinch of salt to a small bowl. Mix with your hands and set aside until ready to eat.
By now the kohlrabi should be fork tender. Remove the lid and add 2 tbsp balsamic glaze. Give it a good mix, then cut the heat. Plate the kholrabi on a thick layer of whipped feta and top with parsley salad. Serve with crusty bread and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
I also love hearing from you in the comment section! Let me know if you tried the recipe, or if you have any questions about the process below.