Baked Kohlrabi with Bulgur, Walnuts and Yogurt-Mint Sauce
Baked kohlrabi wedges meet spiced bulgur, toasted walnuts and a fresh yogurt and mint sauce. A vegetarian main course that gets by with a small portion of feta.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 500 g Kohlrabi
- 150 g Bulgur (fine or medium)
- 300 ml Water
- 40 g Walnut kernels
- 150 g Plain yogurt
- 1 bunch Mint
- 1 pc Lemon (juice and zest)
- 1 pc Garlic clove
- 3 tbsp Olive oil
- 60 g Feta
- 60 g Arugula
- 1 tsp Cumin, ground
- 1 tsp Sweet paprika powder
- Salt
- Black pepper, freshly ground
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Peel the kohlrabi and cut into wedges about 2 cm thick. Toss with 2 tbsp olive oil, cumin, paprika powder, salt and pepper and spread out on a baking sheet.
- Bake the kohlrabi in the oven for about 25 minutes, until golden brown at the edges and tender.
- Meanwhile, bring the bulgur to a boil with 300 ml water and a pinch of salt, simmer over low heat for about 10 minutes, then leave to steam covered until the water is absorbed.
- Coarsely chop the walnuts and toast them in a dry pan for a short time until golden brown, then remove from the pan.
- Finely chop the mint. Stir the yogurt together with the lemon zest, the pressed garlic clove, the mint and a pinch of salt.
- Crumble the feta. Season the bulgur with 1 tbsp olive oil and the juice of half the lemon, then fold in the arugula.
- Divide the bulgur between two plates, arrange the kohlrabi on top, sprinkle with walnuts and feta, and serve the yogurt and mint sauce alongside.