Ginger Puree

ingredients:

1 pound ginger
1/2 -1 cup water

instructions:

1. Without peeling, cut the ginger into ½ to 1-inch pieces – if any of the skin appears tough, slice it off and discard.

2. In the bowl of a blender, add the water then the chopped ginger. Puree in short intervals turning the mixture around evenly with a spatula.

3. Store in an airtight container in the refrigerator.

notes & variations

• This will keep for up to 2 weeks.

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