Kohlrabi with soured cream and dill

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
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

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.

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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