Low carb, ginger recipe suggestions please!

babyshoes

I got a load of free root ginger (fresh) from Olio last night. We have a couple of regular recipes that use it and I know I can prep and freeze it for later use, but even doing that this is about 6 months to a year's worth for us!
 Soooo, I was hoping you lovely folks might have some good suggestions for low carb recipes I could use it in. I'm not a huge fan of anything especially spicy (or rather my tummy isn't), but mild to medium spice levels are ok. 
Bonus points if they also contain dill, thyme and/or chives, since I got some of those too. 😊

MandM90

I would do ginger stir fried veg (I have a recipe in a book which is nice I can look out for you, but am sure loads on internet). The one I use usually uses a healthy tbsp of the stuff. Serve with courgette zoodles if going low carb, or cauli rice. You can use chives in it as well in addition to some spring onion for more zing.

Also what about making some ginger and lemon drinks? Perfect for cool weather. You could also consider bottling some homemade ginger cordial for gifts.

VeganLois

How about making crystallised ginger?  I chop mine up and mix into crumbles, biscuits or use in banana bread etc.  It will keep for a while and again makes a nice gift.  You could also make a ginger syrup for ice cream and so on.

kdotdotdotdot

I love ginger tea: drop a chunk of chopped ginger into a teapot, add hot water (and sugar/honey and lemon wedges too if liked) and leave to infuse 5 minutes, then drink.  The size of the chunk depends on how ginger-y you like your tea and how big your teapot.  If you're really organised, you could tie all the bits into a muslin bag or teafilter to make it easier getting the bits out of the pot afterwards.  

babyshoes

VeganLois said:

How about making crystallised ginger?  I chop mine up and mix into crumbles, biscuits or use in banana bread etc.  It will keep for a while and again makes a nice gift.  You could also make a ginger syrup for ice cream and so on.

Thanks, but those need sugar don't they? Not sure sweetener will work for crystallised ginger or syrup. 

VeganLois

babyshoes said:

VeganLois said:

How about making crystallised ginger?  I chop mine up and mix into crumbles, biscuits or use in banana bread etc.  It will keep for a while and again makes a nice gift.  You could also make a ginger syrup for ice cream and so on.

Thanks, but those need sugar don't they? Not sure sweetener will work for crystallised ginger or syrup. 

Yes but then you are really only using very small amounts in your recipes.  I think there are plenty of a Keto type recipes for dessert type dishes.  If you just want a background ginger flavour, the amount of sugar ingested will be minimal.  You might be able to use Stevia.  Worth an experiment 😊

PipneyJane

babyshoes said:

I got a load of free root ginger (fresh) from Olio last night. We have a couple of regular recipes that use it and I know I can prep and freeze it for later use, but even doing that this is about 6 months to a year's worth for us!
 Soooo, I was hoping you lovely folks might have some good suggestions for low carb recipes I could use it in. I'm not a huge fan of anything especially spicy (or rather my tummy isn't), but mild to medium spice levels are ok. 
Bonus points if they also contain dill, thyme and/or chives, since I got some of those too. 😊

I'd grate the majority and freeze it in an ice-cube tray.  One cube equals a tablespoon or an inch, in my reckoning.  It keeps forever.  To use, throw a cube of ginger in at the start of your recipe, at about the same time you'd add crushed garlic.

Do you stir fry vegetables and/or meat?  Add a cube of ginger to that, too. 

- Pip

Brambling

I tend to freeze mine whole and grate it from frozen including the skin as required, it avoids the fibres you can get with ginger and it's like 'ginger snow' I always use it from frozen now as I find it quicker to use grated from frozen than prepare from fresh  

babyshoes

Thanks, we had stir fry tonight and I finely chopped a load in the food processor to freeze. We don't have ice cube trays handy, so what I've done in the past is to pop it in a ziplock bag and freeze it in a fairly thin, flat layer. It's then easy to snap off pieces as required. 

The other recipe we use fresh or frozen ginger in is a Thai curry that my partner makes, so we'll get the other ingredients for that and have it this week. 

MrsStepford

You can wrap some of it and freeze, to use grated from frozen. Fresg ginger, thinly sliced and cut into strip, with some stir fry sauce/oil or something similar and defrosted shelled prawns plus spring onions. 

GaleSF63

I like ginger with salmon. I use stem ginger or ground ginger but I don't see why finely chopped root ginger wouldn't work as well, sprinkled over  the salmon  - at the start of cooking in the microwave or later in the oven.

 I also think it goes very well with orange though I don't have any low carb suggestions, I'm afraid.