Popular - Side Dish
This homemade paste made of fresh turmeric root, ginger, coconut oil, and pepper comes together quickly. Use it fresh in soups, sautes, and even on sandwiches. Add to any dish where you want some added flavor! Or use it as a base for curry pastes. It can be refrigerated to be used within 3 days or frozen in ice trays to be used later. I hope you enjoy it.
Prep 5 mins Cook: 10 mins Additional: 15 mins Total: 30 mins Servings: 12 Yield: 3 /4 cup
Fresh Turmeric Paste
2 tablespoons coconut oil
1 (2 inch) piece fresh turmeric root peeled and grated
1 (1 inch) piece fresh ginger peeled and grated
1 teaspoon fresh ground black pepper
⅓ cup water divided
Side Dish Step 1 Combine coconut oil turmeric root ginger root and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges 1 to 2 minutes. Reduce heat to medium-low; cook stirring continually and adding small amounts of the remaining water until mixture forms a paste 5 to 8 minutes. Step 2 Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
Servings Per Recipe:12 Calories: 21.1 % Daily Value * Carbohydrates: 0.4g Dietary Fiber: 0.1g Fat: 2.3g 4% Saturated Fat: 2g 10% Vitamin A Iu: 0.5IU Vitamin C: 0.1mg Folate: 0.2mcg Calcium: 1.2mg Iron: 0.1mg Magnesium: 1mg Potassium: 8.1mg Sodium: 0.5mg Calories From Fat: 20.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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