Escarole
Escarole
Escarole (pronunciation: /ˈeskəˌrōl/), also known as broad-leaved endive or Bavarian endive, is a leafy green vegetable that belongs to the Compositae family. The term "escarole" is derived from the Latin word "escariola", which means "edible herb".
Description
Escarole is characterized by its broad, slightly curved, pale green leaves and slightly bitter taste. It is often used in salads, soups, and stews. The inner leaves are generally paler and less bitter than the outer leaves.
Nutritional Value
Escarole is rich in vitamins A, K, and C, as well as minerals such as potassium and iron. It is also a good source of dietary fiber.
Culinary Uses
Escarole can be eaten raw in salads or cooked in a variety of dishes. It is a common ingredient in Italian cuisine, particularly in minestrone soup and pasta dishes. It can also be sautéed with garlic and olive oil for a simple side dish.
Related Terms
- Endive: A closely related vegetable to escarole, also belonging to the Compositae family.
- Chicory: A plant of the same family, often confused with escarole due to their similar appearance and taste.
- Radicchio: A type of chicory that is often used interchangeably with escarole in cooking.
See Also
External links
- Medical encyclopedia article on Escarole
- Wikipedia's article - Escarole
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