Jimmy Schmidt's Ginger Puree

By Moira Hodgson

Published September 28, 1991

Total Time
40 minutes
Rating
5(5)
Comments
Read comments

Featured in: FOOD; Ginger: Rhizome With a Reason

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 cup

  • 1 ½ cups peeled and diced fresh ginger

  • ½ cup fresh lemon juice

  • 2 tablespoons sugar

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 119 calories; 1 gram fat; 2 grams fiber; 10 milligrams sodium; 2 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small saucepan, combine all ingredients. Bring to simmer over high heat and cook until tender, about 30 minutes.

  2. Step 2

    Transfer to a food processor and puree until smooth. Strain the contents and reserve in the refrigerator for up to one month.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.