This is not Ann Widdecombe. I lied. It's a chou-rave (kohlrabi or cabbage turnip in English) and I'd never seen one until Nainbo gave me some from his garden last week. The bulbous part looks like a small white cabbage, but it peels like a turnip and has the same texture and firmness; and it tastes like cabbage and turnip but slightly sweeter and milder than both. The leaves can also be eaten -raw in salad or cooked in the same way as spinach.
You're supposed to pick them when they're golf ball-sized or they can be woody, but here in the mountains they like to wait until their vegetables are growing bark, so this one was a little past its prime.
But like the plucky Ann, I set about making a meal of it - and made a potato and chou-rave gratin.
You want equal quantities of chou-rave and potato. Peel and thinly slice the veg and cook in boiling salted water for 10 minutes. Drain and place the veg in a shallow ovenproof dish and cover with single cream, a couple of handfuls of grated cheese and top with seasoned breadcrumbs. Place in the oven on a medium heat for about 25 minutes, until the breadcrumbs are crispy and the veg is cooked.
♫ Cook along to: The Troggs Wild Thing