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 my 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 get busy!
- Choose your spice level. The recipe calls for 2 tablespoon 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.
Ingredients
Method
- 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 ½-inch wedges. Next, thinly slice 2 shallots and roughly chop 1 garlic clove.
- Heat 3 tablespoon olive oil on medium in a dutch oven. When hot, add shallots and season with a pinch of salt. Cook until soft, about 5-10 minutes. Once soft, add the chopped garlic and cook until fragrant, about 1 minute.
- Add 2 tablespoon Calabrian peppers in oil and ¼ 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!
- Add the kohlrabi wedges and toss to coat, followed by 1 cup water and ½ teaspoon salt. Bring to a boil, reduce to a simmer, cover and let cook for 20 minutes.
- Meanwhile, add ¾ cup crumbled feta, 1 cup sour cream, juice of ½ a lemon and ¼ teaspoon salt to a food processor. Pulse until creamy and fluffy. Taste and adjust to taste.
- Add 1 cup parsley leaves (stems removed), juice of remaining ½ lemon, 1 teaspoon zaatar and a pinch of salt to a small bowl. Toss with your hands and set aside until ready to eat.
- By now the kohlrabi should be fork tender. Add 2 tablespoon 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.
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