Kohlrabi with soured cream and dill

Kohlrabi with soured cream and dill

Kohlrabi, served with soured cream and dill, is a fantastic side dish with just about any roasted meat.

Kohlrabi with soured cream and dill

  • Serves icon Serves 4
  • Time icon Ready in about 45 minutes

Kohlrabi, served with soured cream and dill, is a fantastic side dish with just about any roasted meat.

Nutrition: per serving

Calories
175kcals
Fat
13.4g (6.8g saturated)
Protein
3.2g
Carbohydrates
10.8g carbs (10.1g sugars)
Salt
0.2g

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

  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.
  2. 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.
  3. 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

Calories
175kcals
Fat
13.4g (6.8g saturated)
Protein
3.2g
Carbohydrates
10.8g carbs (10.1g sugars)
Salt
0.2g

delicious. tips

  1. 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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