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Ginger Puree

Ginger is ground zero for most of my cooking: I use it in most preparations from savories to sweets. When buying ginger, seek out pieces with translucent and tender skin. If the only ginger available has thick brown skin, pick pieces with as few nubs and bruises as possible. Do not peel ginger - in India it is commonly believed that ginger's maximum flavor lies just beneath the skin.

Considered warming, cleansing, and stimulating, ginger has been regarded as medicine in Ayurveda and Chinese medicine for over five thousand years. Ginger is one of the most highly recommended aids for digestion, muscular pain, and constipation. Ginger juice mixed with honey is good for treating congestion and facilitates breathing by opening up wind passages.

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Cook Time

5 Minutes

Serves

2

Directions

Step 1

Without peeling, cut the ginger into ½ to 1-inch pieces – if any of the skin appears tough, slice it off and discard.

Step 2

In the bowl of a blender, add the water then the chopped ginger.

Step 3

Puree in short intervals turning the mixture around evenly with a spatula.

Step 4

Store in an airtight container in the refrigerator.

Notes & Variations

This will keep for up to 2 weeks.

Ingredients

1 pound ginger

1/2 -1 cup water

Step 1

Without peeling, cut the ginger into ½ to 1-inch pieces – if any of the skin appears tough, slice it off and discard.

Step 2

In the bowl of a blender, add the water then the chopped ginger.

Step 3

Puree in short intervals turning the mixture around evenly with a spatula.

Step 4

Store in an airtight container in the refrigerator.

1 pound ginger

1/2 -1 cup water

Notes & Variations

This will keep for up to 2 weeks.

Steps

Without peeling, cut the ginger into ½ to 1-inch pieces – if any of the skin appears tough, slice it off and discard.

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5 Min

Tags:

5 Min

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