Kohlrabi with soured cream and dill
- February 2007
- 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
- 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.
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.
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