Dandelion roots are high in inulin, a prebiotoc, so when I grab a ton I always dig a few up for a cup of tea. Traditionally, dandelion roots can be dried and roasted, then ground into coffee to stretch it and add a bit of dandelion nutrition, but that can burn some nutrients off and is bitter. Inulin is actually kind of sweet, so fresh roots minced and prepared as a decoction can be quite pleasing. Well nourished plants should have more sugars, and these were large, so I'm hoping for the best.