We really like roasted with a little olive oil, garlic, and sea salt. It gets all nutty and toasted, and the garlic cloves melt when mashed. My son grubs it up.
I only like it raw. However I do use the stem the same way I use carrots. I like to dice them up and put them in potpies, stew or anything other root veggies work in. But the florets I only like raw.
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