{"id":566,"date":"2022-04-16T17:32:34","date_gmt":"2022-04-16T17:32:34","guid":{"rendered":"http:\/\/local.brightercooking\/?p=566"},"modified":"2022-04-22T06:00:11","modified_gmt":"2022-04-22T10:00:11","slug":"chicory-root-vegetable","status":"publish","type":"post","link":"http:\/\/local.brightercooking\/chicory-root-vegetable\/","title":{"rendered":"Chicory Root Vegetable as Delicate as Coffee"},"content":{"rendered":"\n
Common chicory is significant in the culinary world. It is a woody, perennial herbaceous plant of the dandelion family Asteraceae. It is also grown as a forage crop for livestock.<\/p>\n\n\n\n
Chicory is native to Europe but is also common in North America, China, and Australia. Chicory is also the common name in the United States for curly endive usually causing confusion between these two closely related species. Other common names include radicchio, radichetta, Belgian endive, French endive, red endive, sugarloaf, and witloof (or witlof).<\/p>\n\n\n\n
The leaves and roots should be washed thoroughly under cold running water to remove dirt, soil, bug residue, pesticides, and herbicides.<\/p>\n\n\n\n
The leaves can be chopped and added to dishes or eaten cooked based on the respective recipe.<\/p>\n\n\n\n
Root chicory is commonly grilled, roasted, baked, and ground, and used as a coffee substitute and food additive, while the leaves are also used as salad<\/a> leaves.<\/p>\n\n\n\n In food manufacturing, inulin, an extract from chicory root, is used as a sweetener and source of dietary fiber.<\/p>\n\n\n\n