If you don’t have access to the rendered fatty juices which have oozed from the roasting flesh of a recently slaughtered animal, making a decent gravy can be quite a challenge. A vegetarian gravy requires time and attention to build up a sufficient depth of flavour, so I suggest you make this in advance and/or multiply the quantities and freeze …
Kohlrabo, Kohlrabmas, Kohlrabat, Kohlrabamus, Kohlrabatis, Kohlrabant. Or for those of you who were’t fortunate enough to go to Sir Joseph Williamson Mathematical Grammar School for Boys* and can’t speak Latin**, I Kohlrabi, You (singular) Kohlrabi, He, She or It Kohlrabi, We Kohlrabi, You (plural) Kohlrabi, They Kohlrabi.
Yumblog Towers saw in the new year with a feast which started with a (very disappointing) trout mousse, followed by a spectacular post-modern deconstructed prawn vol-au-vent, and rounded off with this profoundly rich Simon Hopkinson chocolate and cream-based dessert. A belated Happy New Year to our reader(s).
