Ginger Broth, Carrot Couscous

I enjoy seeking out special, meticulously prepared cocktails on occasion.  OK...frequently.  Whenever I see a cocktail featuring fresh ginger syrup or fresh ginger beer, I know I'm in the right bar.  Drinks that are primarily infused with fresh, spicy ginger tend to leave me craving for another. 

But after the crappiest ginger beer drink I've possibly ever had at Death & Co recently, I found the need to scratch my own itch.  Being a weirdo and all, the idea of a ginger stock popped into my head. I decided to make a scaled back version of a vegetable stock (some carrot and onion), but with the addition of a heaping pile of roughly chopped ginger (I used a little over a 1/2 lb). I would simply sweat the veggies and ginger in a touch of oil, then cover them with cold water and let the stock simmer at low heat for over an hour, being careful to avoid a heavy boil and a cloudy broth.

After straining the ginger and veggies, I was left with a spicy, pungent clear ginger broth that was light and fresh, yet packed with ginger flavor.  I paired the ginger broth with large pearls of Israeli couscous, which I previously cooked in a carrot juice.  (Carrot and ginger are a combo everyone loves, right?). I added some fried shallots and mint to garnish.   You should experiment with this ginger stock - it's an interesting and flavorful base for a soup, risotto, or a pot of steamed shellfish...you name it.

Comments

[Dale]

I have made ginger stock, but with a full mirepoix base in addition to 1 part ginger. It has turned out very well as a base for soup or for cooking light seafood or even chicken.

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