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10 answers 3219 views
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added almost 3 years ago

Shave it on top of tofu and eat with tsuyu or soy sauce and some green onion :) Otherwise julienne and put on top of some tender boiled/braised beef. Or cook in sugar water with sweet potatoes and/or taro, or cook in sugar water with silken tofu. Better yet, you can make fabulous chicken pho broth with ginger, onion, and some chicken feet or chicken carcass!

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added almost 3 years ago

While it doesn't specify young ginger, I made the following for the holidays and it was delicious: http://www.seriouseats...

I've also been making a ton of pho recently and I love it with lots of ginger, or you could make a ginger syryp for drinks, ice cream, etc.

Gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 3 years ago

Candied young ginger! http://www.davidlebovitz...

Bigpan
added almost 3 years ago

Cut it into cubes, candy it, then use in a vodka martini! trust me, it works.

How_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added almost 3 years ago

I'm in love with young ginger! It's so floral and light and blushingly sweet. I infuse it for pot de creme and use the syrup from candying for lemonade... if you candied it and dried/sugared it it might make a gorgeous addition to shortbread... or add it to a quick batch of marmalade. Nice pairings might be rhubarb, quince, grapes, meyer lemons. you are so lucky to find it at a farmer's market!

Miscjune10_021
added almost 3 years ago

Shave thin slices of the ginger and place them under the skin of chicken. Then season the chicken with salt, pepper and drizzle lightly with canola or olive oil. Roast the chicken. Serve with soy sauce and scallions.

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added over 1 year ago

I used young ginger in this recipe:
http://www.foodnetwork...
It's a great recipe, also very easy, you can see my comments on using the young ginger instead of regular. I am now a big fan, and I plan to add it to other recipes where I like a little extra spike, for example, in my rhubarb-ginger bars muffins, almost anything made with rhubarb or lemon, in jams or chutneys, etc. I think I will use a vegetable peeler or mandoline to slice it really thin, though. I like a little of the chewiness that it has, but I don't want to leave long, tough strings; maybe I will dice it a bit after cutting the thin peels.

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em-i-lis

Emily is a trusted source on General Cooking.

added over 1 year ago

Just yesterday, Eugenia Bone had this piece about spring ginger in the NYTimes Dining section...http://www.nytimes.com...

Me_in_munich_with_fish
added over 1 year ago

Young ginger is really lovely when pickled (as in the traditional Japanese pickled ginger served with sushi). Thinly slice and pour over it a hot brine made of rice vinegar, sugar, and salt all to taste. I wouldn't can it--just keep it in the fridge.

Me_in_munich_with_fish
added over 1 year ago

Just realized you specified "besides pickling it" in your question. Reading is important ;)