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How to:

Peel ginger

The best way to peel fresh ginger is to use a teaspoon. That way you remove the skin and leave the flesh intact. Fresh ginger will keep for a week at room temperture and about a month in the fridge. You can also freeze it if you like.

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Recipe by:	Phillippa Cheifitz
Serves:	6
Allergens:	Wheat free / Gluten free
Dietary considerations:	Fat conscious / Health conscious / Dairy free / Heart friendly / Vegan
Category:	Vegetarian / Easy / Great value / Kid-friendly
Prep time:	15 minutes
Ingredients: 3 cups grated carrot, plus extra, shaved 3 cups freshly squeezed orange juice Grated ginger, to taste For serving Fresh coriander leaves, optional Pink salt 1 green chilli, finely chopped
Cooking instructions: Blend the carrot with the orange juice and chill well. Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using. Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high mineral content and a beautiful pink colour. Read more about gourmet salts. Try raw beetroot, baby marrows or ripe red tomatoes, skinned and chopped, instead of carrot.
Wine: Jordan Unwooded Chardonnay 2009

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If you enjoy this you may want to try:

How to:

Peel ginger

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