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 . . .
(My instinct would be to throw this top portion into a stock, but Katie said it really doesn’t impart much flavor.)
Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.
(If you don’t have one, you can use the bottom of a small sauté pan.)
This is not a sponsored post.