DRIED MIXED VEGETABLES
Drying intensifies and captures the natural flavors and sweetness of the vegetables. Follow the directions for rehydrating the vegetables before adding them to your favorite casseroles, soups, and pasta dishes.
Drying intensifies and captures the natural flavors and sweetness of the vegetables. Follow the directions for rehydrating the vegetables before adding them to your favorite casseroles, soups, and pasta dishes.
PREP: 20 MINUTES DEHYDRATE: 10 HOURS MAKES: 2¼ CUPS (6 CUPS REHYDRATED)
1. Place ice in a large bowl and add water to half-fill the bowl; set aside. Fill a large pot with water; bring to boiling. Add vegetables to boiling water. Simmer, covered, for 4 minutes. Drain; add vegetables to ice water to cool quickly. Drain vegetables in a colander; set aside. Spread vegetables out on a tray lined with paper towels. Pat vegetables dry with additional paper towels.
2. Arrange corn, carrots, and peas in an even layer on mesh-lined dehydrator trays. Dehydrate at 135°F about 10 hours or until dried. Rearrange trays twice during drying time. Cool completely.
3. Transfer to storage containers. Cover and seal. Store in a cool, dry, dark place for 6 to 12 months.
4. To rehydrate vegetables, for every 1 cup vegetables, place 2 cups cold water in a large bowl. Add vegetables. Cover; let stand for 1 to 2 hours or until rehydrated. Add rehydrated vegetables to soups, stews, and casseroles.
PER ½ CUP REHYDRATED VEGETABLES: 62 cal., 1 g fat (0 g sat. fat), 0 mg chol., 34 mg sodium, 13 g carb., 0 g fiber, 3 g pro.
The season for fresh garden peas is short and sweet. To dry frozen peas, thaw and pat peas dry with paper towels. Do not blanch in water.