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Ginger-Lemon-Soy Splash

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Yields enough for 1 batch of roasted vegetables.

  • by Jennifer Armentrout from Fine Cooking
    Issue 88

Give roasted vegetables an Asian flavor by tossing them with this savory splash. Try it with roasted beets, broccoli, carrots, cauliflower, or mushrooms.

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  • 1-inch piece fresh ginger
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. soy sauce

Line a small bowl with a piece of cheesecloth or set a small fine strainer in the bowl. Peel and finely grate the ginger. Put the grated ginger in the cheesecloth or strainer and extract the ginger juice by gathering the cloth around the ginger and squeezing or by pressing the ginger in the sieve with a small spoon. Transfer 1/2 tsp. ginger juice to another small bowl (discard the rest or save for another use). Stir in the lemon juice and soy sauce. Toss with a batch of vegetables after roasting.

Photo: Scott Phillips

This was easy and a delicious way to add an Asian flare to roasted carrots. Honestly, we didn't bother juicing the ginger - we just used a very small amount of ginger paste - it worked great and was much easier.

Simple and superb on roasted carrots. Juicing the ginger was a new experience but I used a mortar and pestle and simply removed pulp. No biggie. The sweetness of carrots combined with salty note of soy and zesty citrus of lemon with pleasant zing of ginger -- niiicccce.

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