Known for their anti-inflammatory and antioxidant properties, ginger and turmeric are amazing root vegetables that are equally good for you and great tasting.

Chef Billy Parisi demonstrates how simple it is to prepare and use fresh ginger and turmeric in your daily culinary creations.

How to Prepare Ginger
1. Remove the outside peel of the ginger with a peeler or a paring knife. Be careful as the shape and texture of the ginger root can make it tricky to peel.

2. Place the peeled ginger root on a cutting board and prepare to cut it. Ginger has long, thin threads that run throughout the root, which makes it challenging to cut. To make things easier, turn the ginger root sideways and cut it in half. Then turn it one more time and slice it as thin as possible.

3. Serve the ginger in these thin slices or stack the slices as you would sliced carrots, turn it again and mince.

*Ginger is great in vinaigrettes, stir fry, soup and broth, sautéed vegetables or used as a spice blend to coat a roast.

How to Prepare Turmeric
1. Remove the outer layer of skin with a peeler.

2. Once peeled, set the turmeric root on a cutting board and thinly slice it into rounds. There’s no need to turn it first, like the ginger, because turmeric does not have thin threads that run throughout the root.

3. If you prefer turmeric finely grated rather than sliced, use a microplaner to grate the turmeric into small minced pieces.

*Turmeric is great sautéed with vegetables, combined with other pungent spices like curry, added to soups or mixed with honey and added to chicken.

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