Traditional Czech Keto Dill Sauce
Here is the recipe for one of my favorite Czech dishes, Czech Keto Dill Sauce served with boiled eggs and keto “potato” kohlrabi. My father is Czech and I was really lucky to go to high school in Czech Republic. As I learned the language I was able to talk more with my grandmother. A lot of those beginning conversations took place in the kitchen, learning to cook traditional Czech cuisine. This recipe is one of my absolute favorites. When I started this blog with keto recipes I kept thinking about making a keto version and here it is! It is super keto and truly a taste of home. I hope you enjoy!
What in the heck is a kohlrabi?
Kohlrabi is a cruciferous vegetable in the same family as cabbage, broccoli and kale. It looks weird and like a lot of work, but once you get the hang of peeling tough skin the inside is delicious! It’s like a mix of broccoli stems and peppery radish. I love eating these raw as a snack (reminds me of high school!). You can also use this for any potato replacement. Boiled potatoes. Mashed Potatoes. Roasted Potatoes. It is a great keto replacement!
Okay, so how do I make it?
Prep 15 minutes
Cook 20 minutes
Ready in 35 minutes
Yields 3-4 servings
5 tbsp fresh dill weed
1/4 cup heavy cream
1 1/2 cups Chicken Bone Broth
3 tbsp Butter
1 tbsp coconut flour
1 tbsp Allulose
1 tbsp Apple Cider Vinegar
1/2 tsp xanthan gum
6 boiled eggs
2 kohlrabi bulbs
1 tbsp ghee
3g Net Carbs
7g Total Carbs
- Start with your kohlrabi. First you are going to want to cut off the stems and leaves (Save the leaves you can cook them like kale!). Cut the kohlrabi head in half in the middle. Slice into quarters and start to peel off the tough skin with a knife. You can totally use a peeler but it’s a little more work. Then cut into chunks of roasted potato sized bites, roughly 2 inches each.
- Then heat up a pot of salted boiling water and boil the kohlrabi until tender with a fork. Drain, season with salt and pepper and mix in 1 tablespoon of ghee. Set aside.
- In a heat safe measuring cup, heat 1 1/2 cups of water and dissolve the chicken bone broth stock into the cup.
- In a pot, heat up 3 tablespoons of butter on medium high. When hot, reduce to medium and add 1 tablespoon of coconut flour. This is a “roux” or zásmažka (yes, I just wanted to say it). Stir often as it browns, once it gets a nice caramel color and smells toasted, grab a whisk and add the broth stirring quickly and constantly. You should get a nice almost gravy consistency. Stirring often, add dill and vinegar and cook for 5 minutes.
- Now you can add the creamer and the sweetener, and whisk vigorously as you add the 1/2 teaspoon of xanthan gum. It should be a nice gravy consistency. Salt and pepper to taste, it should be a little sweet, a little sour and super dill-y and creamy!
- Half your six boiled eggs and serve the 1/3 of the kohlrabi pieces and 2 eggs on a plate on top of the gravy. Enjoy hot! The eggs can be substituted with any meat of your choice! Beef brisket also is delicious with this sauce!