Four ways with ginger
PCC Taste | December 2011
Fresh ginger may not win many beauty contests, but this gnarled and knobby culinary root has other laudable characteristics to spare.
It lends a warm, lightly spicy flavor and aroma to stir-fries, curries, cookies, tea, breads and candy alike. It can soothe nausea or an upset stomach, aid digestion and help ease inflammation.
Choose ginger with a smooth, thin, unblemished skin and a spicy fragrance. Peel pieces with the edge of a spoon. Prepare ginger for cooking and baking: Grate whole pieces or slice on the diagonal into planks and then into matchsticks or a fine mince as needed.
Add ginger to your diet with these easy ideas:
- Whisk together a simple Asian marinade: Combine equal parts grated or minced ginger and brown sugar or honey with chili flakes and soy sauce.
- Ginger lends warmth and head-clearing spice to wintertime smoothies, especially those that feature carrots, apple or citrus.
- Boost the flavor of roasted root vegetables: Add slivers of ginger to the pan. Or, add grated fresh ginger to pumpkin, squash and carrot soups for an extra dose of winter warmth.
- Brew ginger tea: Place 1 teaspoon sliced or grated ginger in a mug, add boiling water, cover and steep for 10 to 15 minutes. Sweeten with honey if you desire.