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In restaurants that feature French cuisine, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known.
旬は秋から冬にかけてで、季節の味覚としてサラダや肉料理の付け合わせに供される。クセがなくて食べやすく、生のままサラダやサンドイッチに入れたりするほか、スープや炒め物に使われる。栄養素として、β-カロテンやビタミンCなどが含まれる。
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