All food is photographed by me, at the time of preparation, or just as the food is ready to be dished out. I should spend more time making my pictures look as good as something from a magazine cover, but I rationalize that magazines, like the pictures in this Sunset issue, are set up and produced by professional stylists, people with years and years of experience.
Me? I'm just a home cook.
Since I had just a few kolhabi baby roots, and just two baby cabbages, too few for a regular meal, I improvised an appetizer with them. Sunset Magazine inspired!
This is how I prepared the vegetables:
I parboiled and chilled the cabbages. Cooked the kohlrabi until soft; then, I peeled, sliced, chilled and served them on cabbage leaves, surrounded by slices of havarti cheese and drizzles of aioli.