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Cynthia is a trusted source on Bread/Baking.
Pickle them. Sauté them in some butter and olive oil until tender. Boil them, mash them, top with a little butter and some Parmesan. Dice them and add to soups. This is probably just scratching the surface. Lucky you!
Check out this link where a similar question was asked. It got a few great answers.
I usually roast them or make soup. At restaurants, I've had it in souffle.
I prefer to treat them like potatoes. Peel, boil until fork tender, add heavy cream,butter, salt and pepper. It's a sweeter variation of the everyday mashed pots
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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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