| KOHLRABI | Meaning 'cabbage turnip', a slightly unusual brassica served in gratins, remoulades and salads (8) |
| FRYINGPAN | Small fish in gratin top? Criticise cooker (6,3) |
| SAUCES | Remoulade and aioli, for two |
| CHAPATI | Bread, spinach and turnip, a turnip's first eaten (7) |
| SWEDE | Turnip; a Scandinavian (5) |
| SOUTH | This "ocean" has slightly unusual wave! (5,5,3) |
| ODDISH | Being overdrawn on course is slightly unusual (6) |
| ODDBALL | Slightly unusual person (7) |
| CELERIAC | Root vegetable related to the Root vegetable related to the parsnip eaten roasted, pureed as soup or grated raw and served with remoulade or bresola as a canape (8) |
| BRASSICA | Cabbage, turnip genus (8) |
| TOMATOES | Convert me to oats and salad ingredients (8) |
| SCALLION | Plant also called green onion, spring onion and salad onion |
| OMNIVORE | Steak and salad orderer |
| ARTICHOKE | Jerusalem -; tuber of a plant in the sunflower family, eaten as a vegetable in risottos, soups, gratins and warm salads (9) |
| ROTATING | Alternating with gratin to mix things up |
| CHICORY | With heads of leaves used for gratins and salads, a blue-flowered plant related to daisy, dandelion and camomile (7) |
| LEEKS | Vegetables used for dishes such as vichyssoise, frittatas and gratins; symbols of Wales and St David (5) |
| PLOUGHMANSLUNCH | A cold meal, including bread and cheese, typically with pickle and salad, served in a pub (10,5) |
| VIDELICET | That is six going to shop for cold meats and salads and it's before time (9) |
| CROUTON | Small piece of fried bread used in soups and salads (7) |
