kolrabi. you don’t see too many of them around for some reason. they are a brassica, which means they are related to the common cabbage and broccoli, but with a sweeter and subtler flavour. they can be peeled and eaten raw, or cooked, but in western cooking they are mostly neglected. it’s in middle eastern cooking they come into their own. but if you’ve got hold of one and are wondering what to do with it, try making a slaw - kolrabi will add a sweeter and more interesting slaw that the usual onion, carrot and cabbage.