🔕 🔔

My Basket ()

All questions
10 answers 5854 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 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!

783b5334 3415 40c6 8994 2245307bc4b2  img 0036
added over 5 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.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 5 years ago

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

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 5 years ago

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

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  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 over 5 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!

Be86118b 7dbe 4c55 9965 f835b31c11a2  miscjune10 021
added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I used young ginger in this recipe:
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.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002

Emily is a trusted source on General Cooking.

added about 4 years ago

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

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 4 years 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.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 4 years ago

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

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.