Creation by Leonard Elenbaas, Pure Passie restaurant, ’s-Gravenzande, the Netherlands.
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- Set the temperature of the barbecue or Big Green Egg to 200°C.
- Place the ginger in the coals.
- Scorch the ginger for three minutes on each side.
- Dust off the ashes and process the ginger with a grater.
- As a garnish for a rice dish.
- As a garnish for a sauce or soup.