It's hard to beat the potent, spicy, nose-tinglingly hot flavor of fresh ginger. We like adding the freshly-grated stuff to everything from our blueberry pies to our smoothies. One thing we're not so keen on, however, is the waste created by all those peels.
Instead of tossing your ginger peels in the garbage (or compost!), use them to create a potent broth that you can add to…just about anything. Here's how to do it.
To make the broth, add at least a quarter of a cup of ginger peels to a quart of water. The more ginger you add, the more flavorful (read: potent) it will be. Bring the mixture to a boil, cover, lower the heat, and simmer for 30 minutes. Let the broth cool completely, then strain out the ginger peels and store the broth in a container in the fridge.
There's so much good flavor in those peels that you can definitely get away with boiling them again. The second batch of broth won't be as knock-your-socks-off spicy, but it will definitely be tasty.
You'll want to avoid adding too much of the ginger broth to homemade juices, because it will make the texture to watery, but a couple tablespoons of fiery broth can be just what the doctor ordered. This is a great option for those who love fresh juice, but don't have heavy-duty blenders that can handle tough and fibrous peels.
Root vegetables like turnips, rutabaga, and radishes may not seem exciting, but when you steam them with a flavorful broth, they are…a little more exciting than they were. Jokes aside, using your broth to cook those veggies will add a powerful punch of flavor without overpowering the roots, like a flurry of fresh or powdered ginger would. Use a double-boiler or a covered, heat-proof colander set over a sauce pot containing the broth, and simmer the broth until the vegetables are fragrant and tender. They're great in salads, or sauced, for a simple side dish.
Ginger and vodka. Ginger and gin. Ginger and sparkling wine. Ginger and… well, you get the picture. Your homemade ginger broth—sitting in the fridge, perfectly pre-chilled—is the mixer your cocktails have been missing. You can also sweeten the broth while it cooks initially, meaning a stiff, spicy drink is just a cocktail shaker away—no need to whip up a separate batch of simple syrup.
Ginger tea is well-known as a soother of upset stomachs and as a tasty, caffeine-free way to unwind. But try to drink your spicy ginger broth straight up and you'll swear off the stuff forever. To make a sippable tea, dilute the broth with hot water and stir in the sweetener of your choice. Maple syrup and honey both go great with ginger's earthy flavor.
Carrot ginger soup is a classic. Enhance the flavor of this vegetarian favorite by adding your (unsweetened) ginger broth to the soup, along with veggie stock. Bonus points for using a combination of fresh ginger and/or powdered ginger (cook it with the aromatics, like onions), and the homemade broth.