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!