Kohlrabi with soured cream and dill

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.