Roast kohlrabi with ranch dressing

Roast kohlrabi with ranch dressing

  • serves 6
  • A little effort

Kohlrabi has a delicious, slightly sweet flavour and crisp texture. It's available all year round, but is best between July and November. We love it roasted with ranch dressing instead of potatoes in the summer.

Advertisement

Ingredients

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

Method

  • 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.

Nutritional Information

  • Kcals 199
  • Fat 15.7g
  • Saturates 3.1g
  • Carbs 5.7g
  • Fibre 6.2g
  • Protein 5.5g
  • Salt 0.4g
Advertisement