- 1). Wash the chicory root thoroughly to remove all the soil. Scrub gently with a vegetable brush if needed.
- 2). Slice the root into 1/4-inch rounds. Chop rounds from the larger end of the root in halves or quarters so that all the pieces are approximately the same size.
- 3). Place the chicory bits on a cookie sheet and arrange them in a single layer. Put them in a preheated 325-degree oven.
- 4). Roast for 30 to 90 minutes, stirring the pieces approximately every 10 minutes to prevent burning. Remove the chicory from the oven when it is golden brown and feels dry. Transfer the chicory pieces to a cooking rack and allow them to cool and continue drying overnight before grinding or storing.
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