• 4 kohlrabi, leaves and base trimmed and cut into wedges
  • olive oil
  • grated to make 2 tbsp parmesan, plus shavings to serve
  • 100ml buttermilk
  • 3 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 1 shallot, very finely chopped
  • 1 clove garlic, crushed
  • chopped to make 1½ tbsp dill, plus more to serve
  • chopped to make 1 tbsp chives, plus more to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the kohlrabi wedges skin side down in a roasting tin, drizzle with olive oil, season well and cook for 40 minutes or until the wedges are tender. Tip them into a bowl and scatter over the grated parmesan.

  • STEP 2

    Meanwhile, whisk the buttermilk, mayo and vinegar together. Stir in the shallot and garlic followed by the dill and chives. Spoon the dressing over the kohlrabi and scatter over the parmesan shavings and more herbs. Serve with roasts or barbecued meat.


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