This is the kohlrabi. It's rather like a large radish but with more potential. It did not come with eyes. Never be afraid to anthropomorphise your vegetables. For your information, Hugh "The Big Fish Fight" Fearnley-Whittingstall has some excellent kohlrabi advice and recipes.
According to High, the best way to store a kohlrabi is the trim off the leaves so that the moisture stays in the bulb.
Poor kohlrabi.
But back to the cabbage. Yes, still half a cabbage left from last nights minestrone, which was much better for lunch today when all the flavours had had a chance to come together. Tonight- sausage and mash.
Boil potatoes. Boil/simmer/steam cabbage and leeks until tender. Don't over cook it. Doooon't. Don't!
Mash the potatoes with olive oil and mix in the cabbage and leeks. Season to taste with salt and lots of black pepper. Except we've run out of black pepper and it was sadly missed.
Serve with ketchup. And cutlery.
Tomorrow? Pheasant!
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