Green eats

Learn to use fresh lemongrass.

By JERUSALEM POST STAFF
March 20, 2014 18:08
2 minute read.
Lemongrass

Lemongrass. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Tekoa Farms, growers of exotic fruit and vegetables, mushrooms, berries and ginger, recently started marketing fresh lemongrass. The plant, known for its medicinal benefits, adds a fresh lemony flavor to food and beverages alike.

To cook with it, especially in Asian recipes, you have to remove the first layer of leaves and cut away the hard bottom and slice very thinly. But often, lemongrass is used for flavoring only and is discarded after cooking. In that case, you need to bruise the stalk by crushing it with a rolling pin or the handle of a heavy knife, and then cut it into large pieces that will be removed and discarded after cooking.

Be the first to know - Join our Facebook page.


For more information, go to www.tekoa farms.co.il.

LEMONGRASS INFUSION

Although spring is almost here, colds and the flu are still with us. To help relieve the symptoms, try this lemongrass and ginger infusion.

Crush the lemongrass stalk to release the essential oils. Place the crushed stalk in a tall glass, add a few slices of fresh ginger and your favorite sweetener (honey is best). Fill with hot water. Let steep for 5 minutes and drink.

Hint: Double the amounts and keep the drink in a thermos to sip throughout the day.



SWEET POTATO SOUP WITH LEMONGRASS

The rich soup gets an upgrade by using fresh lemongrass.

✔ 2 Tbsp. olive oil
✔ ½ kg. sweet potatoes, peeled and coarsely chopped
✔ 1 large onion, chopped
✔ 4 celery roots, peeled
✔ 2 lemongrass stalks, halved and crushed
✔ ½ tsp. lemon zest
✔ 1 garlic clove, sliced
✔ ½ tsp. fresh ginger, grated
✔ 5 cups water
✔ ½ cup coconut water
✔ Thyme, for garnish

Heat the oil in a pot over medium heat. Add onions, garlic, ginger, crushed lemongrass and lemon zest. Mix and sauté until onions are transparent. Add sweet potatoes and water, and turn up heat to maximum. Bring to a boil, lower heat and cover. Simmer for 25 minutes, until the sweet potatoes are cooked. Turn off heat and let cool for a few minutes.

Remove the lemongrass from the pot and discard. Using a hand blender, puree the soup until smooth. Season with salt and pepper.

To serve: Reheat soup and garnish with thyme leaves.

LEMONGRASS FRUIT SALAD


Prepare a lemony syrup for seasonal fruit salad.

For the fruit salad:
✔ 1½ kg. fresh fruit, diced For the syrup:
✔ ½ cup lemon juice
✔ ¼ cup brown sugar
✔ 1 stalk lemongrass
✔ 1 tsp. fresh ginger, grated
✔ 1 stick vanilla, sliced lengthwise
✔ ½ cup water Learn to use fresh lemongrass

In a small pot over low heat, cook sugar, lemon juice and water until sugar dissolves.

Crush the lemongrass stalks using the handle of a large knife or a rolling pin. This will release the essential oils of the plant. Cut the lemongrass to fit into the pot. Add the lemongrass, ginger and vanilla to the syrup and bring to a boil. Lower heat and cook for 10 minutes, letting it simmer until the liquid is reduced.

Strain the syrup and keep refrigerated until you need it.

To serve: Prepare fruit salad. Divide among serving dishes and pour a little syrup into each serving. Garnish with mint leaves.

Recipes and photos courtesy of Tekoa Farms.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR