Spiced Kohlrabi with Pomegranate and Feta

Name: Spiced Kohlrabi with Pomegranate and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp avocado oil; 4 garlic cloves, smashed and chopped; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tsp black or brown mustard seeds; 1 tsp ground turmeric; 0.5 tsp kosher salt; 2 lb kohlrabi, peeled and cubed; 1 tsp grated lemon zest; 1 tbsp lemon juice; 3 oz sheep's or goat milk feta cheese; 0.33 cup pomegranate seeds; Fresh mint leaves; Fresh cilantro leaves

Middle Eastern-spiced roasted kohlrabi cubes scattered with feta, pomegranate seeds, and fresh mint and cilantro; kohlrabi contributes fiber, vitamin C, B6, and heart-supportive potassium.

From The Young Forever Cookbook

Spiced Kohlrabi with Pomegranate and Feta

Prep: 15 min
Cook: 30 min
Total: 45 min
Yield: 4 servings
Category: Side Dish
Cuisine: Middle Eastern

Nutrition (estimated)

per 1 plate

Calories: 170 kcal
Protein: 6 g
Fat: 11 g
Carbs: 14 g
Fiber: 6 g
Sugar: 7 g
Sodium: 440 mg

Ingredients

2 tbsp avocado oil
4 garlic cloves, smashed and chopped
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black or brown mustard seeds
1 tsp ground turmeric
0.5 tsp kosher salt
2 lb kohlrabi, peeled and cubed
1 tsp grated lemon zest
1 tbsp lemon juice
3 oz sheep's or goat milk feta cheese
0.33 cup pomegranate seeds
Fresh mint leaves
Fresh cilantro leaves

Kohlrabi

Instructions

Heat oven to 425°F; line a baking sheet with parchment.
Whisk avocado oil, garlic, fennel seeds, cumin seeds, mustard seeds, turmeric, and salt. Toss kohlrabi to coat. Spread on sheet and roast 30 min, stirring halfway, until fork-tender.
Stir lemon zest and juice into kohlrabi on the sheet, then transfer to a serving bowl. Top with feta, pomegranate seeds, mint, and cilantro.