Baked kohlrabi spiced with nuts and feta cheese: very easy vegetarian recipe full of flavor


My passion for root vegetables is no secret and I try to make the most of the season when the market fills with turnips, parsnips, squash, sweet potatoes and beets. I always recommend roasting them; A recipe like these Spiced Baked Rutabagas shows that you don't have to complicate things to enjoy a delicious and healthy dish.

Also called nabicol, turnip or rutabaga, kohlrabi is a thickened root with a round shape, straight and thin stems and leaves that are also edible - and I recommend taking advantage of them. They are white and purple and their flavor is greatly enhanced when we roast them until they are caramelized. A good amount of spices, the citric touch of the lemon and the crunchy contrast of the nuts complete a delicious dish that requires little effort.


For 4 people
  • Kohlrabi or green nabicol 1
  • Rutabaga or purple turnip 1
  • Carrot 2
  • Garlic clove 3
  • Honey 10 ml
  • 1/2 teaspoon coriander grain
  • 1/2 teaspoon ground cumin
  • Zaatar 1 teaspoon (or spice mix)
  • Pumpkin or sunflower seeds
  • Almonds or hazelnuts
  • Feta or goat cheese
  • Lemon 1
  • Extra virgin olive oil
  • Salt
  • Ground black pepper

How to Make Spiced Baked Rutabagas with Nuts and Feta Cheese

Difficulty: Easy
  • Total time 30 m
  • Elaboration 5m
  • Cooking 25 m

Preheat the oven to 200ºC. Wash the rutabagas, carrots and lemon very well. Lightly peel the carrots only if necessary, since I prefer to use all the vegetables whenever I can. Discard the hard part of the stems. Separate the leaves from the kohlrabi and reserve.

Chop into generous pieces in one bite. Place on a tray or baking dish with the garlic cloves and add the honey, the juice of half a lemon, the coriander and cumin seeds, and the zaatar to taste. Salt and pepper and add a drizzle of extra virgin olive oil.

Mix very well being careful not to crowd the pieces and bake for about 20 minutes. Lower the temperature to 180ºC after the first 10 minutes. Meanwhile, chop the reserved leaves and the washed parsley.

Stir in the vegetables and add the sunflower seeds and almonds, plus a portion of lemon zest. If the tray is very dry, add a little water and scrape the bottom. Bake for another 5-8 minutes, making sure they do not burn.

Serve with more lemon zest, chopped parsley and leaves, and crumbled cheese to taste. Add if desired a little more zaatar or freshly ground black pepper.

With what to accompany the roasted kohlrabi

This spicy roasted kohlrabi recipe is one that I call versatile: we can either take them as a starter, or combine them with some protein to make it a complete meal, or it can be a light dinner or a side dish. Leftovers can be reheated without problems although the texture changes a bit; I advise, however, to always add the cheese just before eating.

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