Lemongrass

Lemongrass comes in long stalks. The tough outermost sheath is peeled off and discarded and only the relatively soft white root end is used. Traditionally, sliced lemongrass is infused in Southeast Asian sauces, stews, and soups or ground up with other ingredients in Thai curries. Western chefs have caught on to lemongrass and infuse it in delicate broth-like sauces. Finely julienned lemon zest of one lemon, quickly blanched to eliminate its bitterness, will replace a 3-inch (8 cm) section of lemongrass stalk. Lemongrass can be kept for several months, tightly wrapped, in the freezer.