"Sometimes the most interesting ingredients aren't the ones shouting the loudest." When I first brought home a basket of mangelwurzels for our village's Great Polden Mangelwurzel Off, I have to admit, I was a little underwhelmed. They weren't the jewel-like reds of beetroot or the sunshine yellows of squash I'd imagined. They were... quiet. My first instinct was to chase colour. How could I brighten them? Should I add the red stems? The leaves? More herbs? More drama? Then,