Lemongrass is a root that looks much like a scallion and tastes lemony. Lemongrass has more than the flavor of lemon though — it also has delicious, subtle notes of ginger, lime, and mint.
I’ve used this somewhat exotic ingredient many times in my life, and only learned the proper way to prepare it a couple of weeks ago. And lucky me, I learned this method from the delightful Katie Chin at a signing for her latest book, Everyday Thai Cooking, at Melissa’s Produce.
Lemongrass can be a daunting ingredient — it’s tough, fiberous and only a small portion of it can actually be used. With this awesome method, it’s super easy and the results are perfect. Be daunted no more.
Off we go . . .
Step 1: You will only be using the bottom white portion of the lemongrass, so cut off all of the dark green. (My instinct would be to throw this top portion into a stock, but Katie said it really doesn’t impart much flavor.)
Step 2: Use your fingers to gently split, and then pull away the top layer of the lemongrass. It should come off in one piece. Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.
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