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I absolutely love lemongrass! It not only smells amazing ( I love have lemongrass air fresheners, oils and lotions πŸ˜…), but it also helps you create more authentic tasting dishes.

Lemongrass is often used in Asian dishes in soups, curries and salads. It has a delicate, lemony flavor that cannot be achieved by simply using a lemon.

Lemongrass can be bought fresh, frozen or as a pre-made paste (my favorite!).

If you are buying it fresh look for ones that are a yellow-green color towards the bulb, and green as it progresses towards the tips. Find one that is also fragrant, tightly formed and has no browning or crusting.



To Make a Paste:

1. Remove the tough outer leaves and trim off the bulb end.
3. Now cut about 2/3 of the stalk into thin round slices. The top of the stalk can be set aside and used in the dish or it can be discarded. If you use it in the dish, simply remove right before serving.
4. Mash the lemongrass into a paste either by using a mortar and pestle or by using a food processor.
5. Use in your recipes! If you have extra, make pre-portioned cubes and freeze them. I suggest measuring out 1 tsp and putting it an ice tray. That way you know each mini cube is 1 tsp. Transfer to a bag or container and store in the freezer.



If this all sounds like too much work for you, don’t worry, I agree πŸ˜‰ and there are pre-made pastes which are awesome! I found mine at Vons near the fresh herbs in the produce section


 

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