Spring Stew with Kohlrabi, Potatoes and Dill

A light spring stew with tender kohlrabi, floury potatoes and carrots, refined with peas, dill and a dollop of sour cream. A dish for spring that fills you up without sitting heavily in your stomach.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g Kohlrabi
• 500 g floury potatoes
• 300 g Carrots
• 250 g Leek
• 150 g Peas (frozen)
• 1 EL Butter
• 1200 ml Water
• 150 g Sour cream
• 1 Bund Bunch of dill
• 0.5 Stück Lemon
• 1 Prise Nutmeg
• Salt
• Pepper

Method

1. Peel the kohlrabi and potatoes and cut them into cubes of about 1.5 cm. Peel the carrots and slice them thinly. Trim the leek, halve it lengthwise, wash it thoroughly and cut it into rings.
2. Melt the butter in a large pot over medium heat. Sweat the kohlrabi, potatoes and carrots in it for 3 minutes, without letting them brown.
3. Add the water, season with a pinch of salt and a little nutmeg, and bring to a boil. Simmer the stew over medium heat for about 15 minutes, until the vegetables are nearly tender.
4. Add the leek and the frozen peas and simmer for another 5 minutes.
5. Stir in the sour cream. Season the stew with salt, pepper and the juice of half a lemon.
6. Rinse the dill, shake it dry, finely chop it and stir it in just before serving or sprinkle it over the top.