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Preserved Stem Ginger
Preparation info
- Makes about
1
kg - Difficulty
Easy
Appears in
By Claire Ptak
Published 2022
Peppery, sweet and aromatic, these golden chunks of ginger in syrup are a real treat. It is important to select heavy, plump-looking root ginger. If the root is at all shrivelled, it will not have the lovely spiciness that it needs to balance out the sweetness that comes from the preserving process.
Ingredients
Method
- Peel the ginger with the edge of a spoon or a vegetable peeler, then cut it into 2cm/¾ in chunks. Try to cut the chunks into appealing bulbous shapes.
- Place the prepared ginger in a pan and cover with cold water. Bring to the boil and cook for 2
Energy 2723kcal/11612kJ; Protein 3.7g; Carbohydrate 721.7g, of which sugars 721.7g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 433mg; Fibre 2.7g; Sodium 111mg