In this seasons Variety Box you may find a small piece of brown colored root. If you are not familiar with this root you might be surprised to know that fresh ginger root is a golden gem adding healthy flavor to many dishes and has also been used medicinally worldwide.
Ginger root is traditionally steeped as a tea and consumed to promote good health and alleviate some symptoms. Nausea, diarrhea, headaches, cough and congestion as often associated with a cold or allergies are just a few symptoms commonly treated with ginger root tea.
Fresh ginger root should be stored in a sealed container or bag in the refrigerator for up to one week. If you are not planning to use your ginger right away you may want to peel it and freeze whole as it can be easily shredded while frozen. Fresh ginger root should not be used as a substitute for ground ginger or crystallized ginger in recipes.
Ginger root is put into most of our Variety Boxes very infrequently. If you are a long time or new ginger root fan you can add ginger to your order anytime. We carry fresh ginger year round. If you are not very familiar with fresh ginger we hope a few of the recipe below will give you a taste of how versatile this aromatic root can be. More ginger recipes to come later this week. Enjoy!
Ginger Orange Glazed Yams
- ½ cup honey
- 1/3 cup freshly squeezed orange juice (from about 1 medium orange)
- 3 tablespoons unsalted butter
- 1 tablespoon peeled and grated fresh ginger (from about 1 [3-inch] piece)
- 1 tablespoon kosher salt
- 3 pounds medium Garnet yam, peeled and sliced into 1/2-inch rounds
Heat the oven to 425°F and arrange a rack in the middle. Place the honey, orange juice, butter, ginger, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook until the butter is melted and smooth.
Place the yams in a large bowl, drizzle with a third of the honey mixture (about 1/2 cup), and, using your hands, toss to coat. Overlap the slices in a 13-by-9-inch baking. Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the baking dish from the oven and take off the foil. Drizzle with another third of the honey mixture and bake uncovered for 10 minutes. Drizzle with the remaining third of the honey mixture and bake uncovered until the sweet potatoes are tender and the glaze has thickened, about 10 minutes more. Transfer the dish to a wire rack and cool 10 minutes before serving.