Paprika-Roasted Kohlrabi with Whipped Feta and Coriander Jalapeño Sauce

Recipe and Images Emma Galloway

Choose small, tender kohlrabi for this dish. The whipped feta can be made up to 3 days ahead and stored in the fridge, and the coriander jalapeño sauce can be made a few hours before serving.

Serves 4–6


1kg kohlrabi, peeled and cut into wedges

2 tbsp olive oil,

1 tsp paprika

½ tsp smoked paprika


Whipped feta

100g feta

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.



Share This Post