This Kohlrabi with soured cream and dill recipe is a fantastic side dish with just about any roasted meat - or for veggies, simply on its own.
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 3-4 kohlrabies, peeled and cut into
- rough chunks
- 3 large carrots, cut into rough chunks
- 1/4 tsp smoked or plain paprika
- 250ml fresh vegetable stock, hot
- 142ml carton soured cream or crème fraîche
- 1 small bunch of fresh dill, roughly chopped
Method
- 1. Heat the butter and oil in a pan over a medium heat and add the kohlrabi, carrots, paprika and a little salt. Stir, lower the heat, cover and leave to sweat for 5 minutes or so.
- Add the stock, bring to a gentle simmer and cover again. Cook for 25-30 minutes or until the vegetables are soft enough to cut with a spoon. The stock should have reduced quite
- a bit by then but don’t worry if it hasn’t.
- 2. Give the pot a swift turn on a higher heat for about 5 minutes. Stir in the soured cream or crème fraîche and remove from the heat. Check the seasoning (you might want a little more salt), then fold through the dill to serve.
Nutritional info
Per serving: 175kcals, 13.4g fat (6.8g saturated), 3.2g protein, 10.8g carbs, 10.1g sugar, 0.2g salt
Chef's tip
Variation: you could bulk this out with a potato and a little more stock before blitzing the stew into a surprisingly light, tasty soup. Don’t be tempted to add onions or garlic – they change the flavour more than you might think.