Kohlrabi, served with soured cream and dill, is a fantastic side dish with just about any roasted meat.
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Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 3-4 kohlrabies, peeled and cut into
- rough chunks
- 3 large carrots, cut into rough chunks
- ¼ 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
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Method
- 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. 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.
Nutrition
- 175kcals Calories
- 13.4g (6.8g saturated) Fat
- 3.2g Protein
- 10.8g carbs (10.1g sugars) Carbs
- 0.2g Salt
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