Roast Your Ginger for a Change
Have ginger root at home? Chances are you finely chop it for your curry or use it to make tea. But you can also roast it very well.
Fresh ginger
There’s always one on the counter in the FavorFlav editorial office. One of those gnarled roots of fresh ginger. With a razor-sharp knife beside it. To cut wafer-thin slices of ginger root for tea or simply boiled water. No doubt there are convincing health reasons (think: antioxidants) behind this habit.
But what we’re really interested in is the pleasant kick that a slice of fresh ginger creates on your tongue. It instantly makes you feel re-energized and ready to type the next piece. Better than coffee! (Almost.)
But hey, did you know this? Roasting the root makes the flavor milder and sweeter, just like with garlic cloves.
How to roast ginger
Preheat the oven to 220 degrees and place the unpeeled ginger root in the oven for 45 minutes. Make sure you have a substantial piece, because you don’t want it to dry out. The skin may char black in some places, but that’s not a problem.
You can then purée the ginger without peeling it first. The result? A beautiful white paste that you can use in countless dishes. Think chicken soup, a curry or your homemade dumplings.
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