2 cups chopped ginger root
½ cup water
- if dish calls for grated ginger, squeeze out the water with a paper towel.
- Without peeling, cut the ginger into ½ to 1 inch pieces. If any skin appears tough, slice off & discard.
- Add water (plus more if the blender needs more to get keep it moving) & purée in short intervals. Use spatula to scrape down the side & make sure that you get a smooth blend.
- Store in the fridge in an airtight container for up to 2 weeks.