Ginger, turmeric ... Roots to cook in all forms
Ginger and turmeric are two healthy allies to consider everyday (if it's not already done)! Antioxidants and anti-inflammatories, these two roots are often eaten separately and differently but it is possible to mix them in the same dish.
The ginger fresh and raw is grated on curries, soups, fish, dishes skipped. It must be sparing because it stings! It can also be pickled with vinegar to enhance sushi, or candied in cakes.
Turmeric is in powder form. Its yellow color gives both a beautiful color and taste to dishes ! It can be sprinkled everywhere, every day! In soups, salads, dishes meat, pancake pasta, herbs, salad dressings ...
Consume it without moderation!
To combine the bonuses of these two roots, it is possible to cook them at the same time for receipts often quite exotic. In a chicken carry, put some ginger crushed with garlic and some powdered turmeric in the pot. With onions, thyme and tomatoes cooked with fried chicken, it's a thundering success! With fish, the combination of turmeric and ginger is also recommended. Cooked in coconut milk with white fish, it is the magic of the islands that invites itself to the table!
