Simmer turmeric and ginger in 12 to 16 ounces of water for 10 minutes.
Not exact matches
Try
simmering down a combination of sea vegetables, leafy greens, mushrooms,
turmeric root (fresh), onions, garlic,
ginger,
and whatever other vegetables you'd like to add.
In a medium saucepan, bring vinegar, brown sugar, celery seed,
turmeric,
ginger and allspice to a
simmer over a medium heat.
Place the stock / broth in a large pot with the water, garlic,
ginger,
turmeric, cinnamon
and sea salt
and bring to a
simmer.
This one is great - carrots,
turmeric, coconut milk, shallot,
and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or
simmered vegetables.
Add the garlic -
ginger mixture along with the coriander, cumin,
turmeric and red pepper flakes
and simmer until most of the water has evaporated, 1 to 2 minutes.
heat oil add cumin
and mustard seeds stirring occasionally allowing them to pop for 1 min add salt,
ginger, chillies, spring onion - tops
and capsicum cooking until well sweated add chopped tomatoes, stir through
and simmer for 2 mins then ad
turmeric cook for a further 3 mins stirring occasionally add fish stock bring back to a fast
simmer and add chopped eggplant
and basil
and cardamon leaves
simmer for 15 mins add fish
and simmer slowly for 20 mins
Add
turmeric and ginger, reduce heat,
and simmer for 10 minutes.
Chickpeas are
simmered with fragrant
ginger and lemongrass
and then combined with a
turmeric shallot mixture.
LOL I used Bone broth as the base, added parsley,
ginger, garlic, onions, leeks, carrots, celery,
turmeric, oregano,
and a couple of small potatoes, letting it all
simmer.
In a saucepan, bring the almond milk,
ginger,
turmeric,
and black pepper to a boil, then
simmer on low for 8 - 10 minutes.