A spoonful of sugar and its culinary equivalent
I love vegetables like Knol khol, Beetroot where you can use the stem and leaves. Provided you can buy them with the stems and leaves intact. Of late, the non-organic shops never sell Beetroot with stem and leaves and even the Organic Stores I frequent, sell the beetroot without its succulent leaves. Knol khol is different. I almost always find quite a few in the vegetable bin with the leaves and stems intact. Not this abundant mane you see on this page, but a couple of small demure leaves attached by a thin stem to the main body. This belongs to the brassica family, giving out a pungent smell when cooked, a somewhat hardy, fibrous vegetable lacking the melding softness of the starchy Potato. It has lots of micro-nutrients and Vitamin C, especially the leaves. Knowledge doesn't improve flavour though, does it? Both DH and Gau turn their nose up at the Knol Khol. My simple work around? For every 2 knol khol I cook, stem...