Ginger Purée
Ginger might be my top favourite medicinal herbs. I use it frequently and generously. It’s likely native to South Asia, although there seems to be some debate to it’s origins. The ginger we know from the grocery stores is only cultivated and doesn’t grow wild.
This ginger paste makes quick meals even quicker. It keeps for months in the fridge as long as the oil coveres the ginger. The quality is as high as the quality of ingredients you use, which will always be better than the pre-packaged variety. I use it in quick stir-fry recipes like my Maple Ginger chicken.
Proceed gingerly.
INGREDIENTS
400 grams of raw ginger (give or take)
1/4 cup — 1/2 cup Extra Virgin Olive Oil (see NOTE *)
INSTRUCTIONS
Peel the ginger and slice. You can peel it using a spoon or vegetable peeler.
Put the ginger in a food processor or blender. A mortar and pestle works too, but get ready to apply some elbow grease.
Add 1/4 cup of oil to start. Blend/purée the ginger. As it breaks apart it will cling to the sides of your food processor. Stop and push it back down with a spatula. Add more oil as needed. (See NOTE **)
Store the ginger in a jar in the fridge or put it in silicone ice cube trays, freeze, and store in an air tight container.
NOTES
* To make your purée using the ginger you have on hand, peel and slice as described, add it to the blender, and add the oil in small amounts, stopping at checking how it's processing.
** You can use almost any oil for this. I keep EVOO around all the time and use it in most recipes, but a more neutral oil would work as well. The oil acts as a preservative and needs to be used.
