Ginger root is so flavorful that I want to get every bit out of it that I can. I usually try to find a piece of a root that’s not too gnarly…but this is clearly a losing battle. Ginger root, by nature, is a gnarly root!
But, there is hope. All you need is a metal teaspoon, and a little bit of patience, to get the most out of the root.
But, I’m not going to stop there: I’m going to show you how to freeze ginger root for future use. I used chocolate egg molds, but you can use whatever you have that has compartments (like an ice cube tray).
Ingredients
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Instructions
- Cut off hardened portions of the root. Use a teaspoon to scrape around the nooks and crannies of the root. Discard the shavings
- If you're using all the ginger today, use a small-hole cheese grater to grate the root. Discard any fibrous pieces that won't go through the holes. If you're preparing ginger for future use, proceed to step 3.
- Chop ginger root into small pieces. Place into a food processor with a small amount of water. Pulse until it ends up in small pieces, as shown here.
- If you're using an ice cube tray, spoon 1 tablespoon of ginger into each compartment. Measuring it this way will give you exact amounts the next time you need it. I used egg-shaped molds. My daughter and son are sleeping, so I'll need to catch up to warn them: if they think it's candy, I will surely lose my "best dad ever" award (I have coffee mugs and other evidence to how deserving I am of this honor).
- Place ginger in freezer and store for as long as you like. To use, microwave the ginger for 15 seconds at a time to thaw.