We are increasing to use roots such as ginger to cook varied dishes for its multiple health benefits, among which their ability to regulate intestinal transit, its anti -inflammatory and digestive properties. To take advantage of all these benefits, the most appropriate is to prepare an infusion of ginger, however, as we comment, we also have the possibility to include it in our meals and enhance its flavor. Although the recipe that we share below is not the most appropriate if We want to follow a diet to lose weight, it is one of the most delicious and demanded during the Christmas holidays. Who does not feel like enjoying a Christmas sweet at this time? Yes! And so that you can also consume it whenever you want, in recipesgratis we show you how to make ginger confit with panela, a type of non -refined cane sugar and marketed in compact blocks.
| 🚻 4 Diners | 🕘 4h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make ginger confit with panela: |
| 500 grams of fresh ginger 500 grams of panela 250 milliliters of water |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make ginger confit with panela:
1. The first thing we must do to prepare this Christmas recipe is to peel and cut the ginger. We can chop it as we like, although we prefer to cut it into slices not very thick.
2. Then, place the slices of ginger in a pot or saucepan and cover them completely with water. We put the pot over high heat until the water begins to boil and then lower the temperature to cook the ginger to go slow for an hour, or until it is soft.
3. When the ginger is ready, we drain it with care not to burn and reserve it to start preparing the panela syrup. To do this, we take another saucepan or pot and place in it the whole or chopped panela and the water. If we want to give an extra touch of aroma to the ginger confited with panela, we add a cinnamon branch to the caramel.
4. Once we observe that cane sugar has been completely dissolved in the water, we add the slices of ginger and let it cook for an hour over low heat. To confite the ginger properly, we recommend leaving the pot practically covered.
5. After this first hour, we uncover the pot and let the ginger continue cooking in the panela for another hour. Depending on the type of fire you have at home, you may need a little more time. We will know that crystallized ginger is ready when almost all the panela syrup has absorbed.
6. When the ginger confited with panela is ready, we remove it from the heat and place it on vegetable paper to let it cool completely. When you remove the ginger from the pot, if there was a bit of panela syrup you can use it for other elaborations, such as an egg flan, to which you can add this caramel and provide a touch of ginger.
7. Once cold, battered the ginger confited with common sugar to give it that characteristic crystallized touch. For the batter, we can also use brown sugar or even crushed panela. Clever! We serve the ginger confit with panela as a champ or dessert for Christmas, accompanied by a hot coffee, marleta athle We just have to have a little patience and prepare it with enough time. If you liked crystallized ginger, do not hesitate to leave your comment!
