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Kohlrabi with soured cream and dill

Name: Kohlrabi with soured cream and dill
Yield: Serves 4
Cuisine: German recipes
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

Published: 31 Jan 07
Updated: 18 Mar 24

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

Easy
February 2007

Test kitchen approved

Serves 4
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

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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.

Recipe from February 2007 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.