Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin teaspoon.
And there’s more good news – even little kids can help with this. If you give a willing child a knob of ginger and a teaspoon you will give them something to keep them busy for quite a chunk of time, and allow them to feel like a great kitchen helper as well (see Note at the end).
I cook with fresh ginger all the time, both in savory and sweet dishes. I just love the burst of slightly spicy, bold flavor. It’s particularly prevalent in Asian cooking, also Indian, Caribbean, and I hardly make a savory Asian dish without it.
- Indian Butternut Squash-Carrot Soup
- The Felix Hot Ginger Apple Toddy
- Citrusy Mango Ginger Salsa
- Congee (Chinese Rice Porridge)
- Horseradish Ginger Salmon
- Sesame Asparagus and Shiitake Mushrooms
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Peach and Roasted Red Pepper Salsa
- Spicy Sesame Asian Marinade
- Japanese Meatballs with Ponzu Glaze
- Ginger, Mint, and Lime Marinade
Note: If you are letting a little kid help, mention that he or she shouldn’t touch their eyes until they have washed their hands – ginger isn’t nearly as spicy as a hot pepper, but it can make your eyes burn if you touch them with ginger juice on your hands.