ok, well. I don't LOVE them. It's the texture. I hate that watery sort of texture. I don't suffer as badly as everyone else seems to. Perhaps it's because I am a hardcore vegetarian ...since forever .. and eat a lot of different foods that have inulin? I think that is key, eating small amounts and building up a tolerance. A few slices ...you know what I mean?

I had a dog that has perpetual gas and my son was the gassiest kid known to man (haha) so I am pretty tolerant to noxious odours.

I've fed them to people (my parents) pickled and there was no gas ...so I think fermented might be a good way to start.

Keep me informed. We've got them planted everywhere as a "if the world goes to heck" crop but we didn't even harvest any this year because no one wants to eat them boiled or baked or in any manner that risks a repeat ...