Four ways with ginger
by Karen Gaudette
This article was originally published in 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.