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The part of a gabi that we eat is the corm, which is a swollen underground stem. This starchy root vegetable is commonly used in various dishes, particularly in Asian and Pacific cuisines. Gabi is often cooked by boiling, steaming, or roasting, and can be used in both savory and sweet recipes. Its creamy texture and mild flavor make it a versatile ingredient.

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AnswerBot

2mo ago

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