The fresh ginger root can be used in the kitchen to prepare sweet and savory recipes, as well as in digestive and carminative infusions and in centrifuged fruit and vegetables.
Let's see some recipes to start using fresh ginger in the kitchen .
Velvety apple and ginger
Velvety with apple and ginger is a good, healthy and perfect dish to warm up on winter evenings.
Ingredients
> five or six medium-large carrots
> a red onion
> a potato
> a small apple
> fresh ginger root
> 2 teaspoons of curry powder
> 100 ml of vegetable cream
> extra virgin olive oil
> salt, pepper
Method
Fry the finely sliced onion in the hot oil; add the potato, carrots and apple, peeled and diced. Add the ginger cut into thin slices, cover abundantly with water and cook over low heat for about twenty minutes.
At the end of cooking, add the curry and blend with the immersion blender. Add the cream, mix with a spoon and serve.
Ginger biscuits
Ginger biscuits are excellent spicy biscuits to be enjoyed with tea on cold afternoons: this version is without milk or eggs, so vegan and suitable for people intolerant to lactose .
Ingredients
> 300 grams of type 2 flour
> 120 grams of vegan butter for desserts
> 120 grams of cane sugar
> a small glass of vegetable milk
> 2 teaspoons of fresh grated ginger
> a pinch of salt
> a pinch of baking soda (or 2 teaspoons of baking powder)
> a vanilla bean
Method
In a bowl, mix flour, sugar, salt and baking soda. Cut the vanilla bean lengthwise and scrap the seeds to be added to the rest of the ingredients with a knife.
Add the vegetable butter, the vegetable milk and the grated ginger and knead with your hands until you get a homogeneous mixture.
Roll out the dough with a rolling pin on the pastry board, then make the biscuits using a mold and cook in the fan oven for fifteen minutes at 180 ° C.
Digestive herbal tea with ginger
If you suffer from poor digestion, abdominal pain, meteorism, it may be useful to sip this digestive and carminative herbal tea with ginger .
It can be eaten during meals or throughout the day: the taste is excellent and will surely make you feel better after a few days.
Ingredients
> one liter of water
> a tablespoon of fennel seeds
> half a teaspoon of cumin seeds
> half a cinnamon stick
> two centimeters of fresh ginger root
> 20 grams of cane sugar (optional)
> the juice of a lemon
Method
Place all the ingredients in a small saucepan, excluding the lemon juice. Add the water and bring to a boil; let it boil for about three minutes, then remove from the heat and let it cool to room temperature.
Strain and add the lemon juice.
Centrifuge of fruit and vegetables with ginger
The centrifuged fruit and vegetables replace in a healthy way the fruit juices that we find on the market: they can be drunk at breakfast or during the course of the day to fill up with vitamins and mineral salts.
Fresh ginger in centrifuged adds a bit of extra flavor and health.
Ingredients
> a green apple
> a stalk of celery
> 2 or 3 broccoli flowers
> half fennel
> an inch of fresh ginger root
Method
Cut the apple in half and insert a half in the centrifuge; then insert all the other ingredients cut roughly and, lastly, the other half apple.
Run the centrifuge and after a few seconds you will have your centrifuge cool to drink immediately.
Fresh ginger: use, storage and where to buy it
Ginger is a plant native to South East Asia and the Pacific islands, today cultivated in different areas of the world. The ginger plant is a perennial herb characterized by an edible bulbous rhizome. The taste of fresh ginger flavoring is similar to lemon but has a characteristic pungent, almost spicy note .
Ginger root can be purchased in organic or ethnic food stores and has a thin brown skin and yellow stringy pulp.
To use the fresh ginger root in the kitchen it is necessary to remove the peel with a knife or a potato peeler, after which the root can be grated, cut into very thin slices or used in larger pieces, depending on the recipes.
The fresh ginger root, in fact, is suitable for the preparation of herbal teas, fruit and vegetable juices, biscuits and sweet cakes, risottos, salads and other savory dishes.
After the purchase, the ginger is kept at room temperature for a long time but when it is cut, the area at the cut should be covered and the root kept in the fridge.
