Roasted Kohlrabi with Feta and Dill

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Roasted kohlrabi salad with a basic shallot vinaigrette is a simple and delicious way to turn this knobby German turnip into a tasty side dish. Kohlrabi is part of the cabbage family and comes in two colours, pale green and the less-common deep purple. They both taste the same and the flesh of both is pale green to white. I didn't peel the skin for this recipe as it's edible, but you could if you prefer. If the kohlrabi bulbs you bought come with leaves (they are edible too), snip off and wrap the leaves in damp paper towels. They will stay fresh for a few days in the fridge and the unpeeled bulbs will keep for up to a month.

 

	Shallot Vinaigrette
2 Kohlrabi bulbs, cut into rounds 1 tbsp Olive oil 50 g Feta cheese, crumbled Fresh dill, roughly chopped 30 g Pine nuts, toasted	2 tbsp Extra-virgin olive oil, divided 2 Freshly squeezed lemon juice 2 Shallots, minced Salt and black pepper to taste

1. Preheat oven to 200C/400F and line a baking tray with parchment paper. Cut the kohlrabi into 4-5mm thick rounds.
2. Meanwhile, place a large skillet over medium-high heat on the stove top with 1 tablespoon of the olive oil.
3. Once hot, add the sliced kohlrabi rounds in batches to the skillet and cook until golden brown on the bottom. Flip and repeat on the other side. This will take about 4-5 minutes per side.
4. Transfer the browned kohlrabi to the prepared baking tray and roast in the oven until tender, about 10-12 minutes.
5. Meanwhile make the vinaigrette by whisking together the olive oil, lemon juice, minced shallots, salt and pepper in a small bowl.
6. Place the roasted kohlrabi on a large platter and spoon some of the vinaigrette over top. Crumble the Feta cheese over and sprinkle the dill and toasted pine nuts over. Enjoy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com