Google the term‘gourmet’ and the general consensus is that it refers to any food that is nicer, more unusual, of better quality or more sophisticated than its ordinary counterparts. And yes, veggies can definitely be gourmet!
There are plenty of autumn and winter veggies to choose from. Think of the lime-green cauliflower ‘Romanesco’ that looks as ornate as a Papal sceptre, the jewel-like red-and-gold beetroot, the heavily veined Savoy cabbage or the crisp red-and-white leaves of radicchio.
Brussels sprouts may not be on everyone’s list of gourmet vegetables, but freshly cooked spouts have the most delectable nutty flavour, especially when enhanced with a dab of butter. Kohlrabi is another unusual vegetable that is approached with caution because we never quite know what to do with
