PREP: 20 minutes DEHYDRATE: 10 hours MAKES: 2¼ cups (6 cups rehydrated)

Dried Mixed Vegetables

What You’ll Need

4 ears fresh corn, husks and silks removed

8 medium carrots, peeled and thinly sliced (4 cups)

2 cups shelled fresh peas or frozen peas*

How to Make It

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, 4 minutes. Drain; add vegetables to ice water to cool quickly. Drain vegetables in a colander; set aside. Cut corn kernels from cobs. Spread vegetables out evenly 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. (Dehydrating tips, page 468.)

3. Transfer dried vegetables to airtight containers. Store at room temperature up to 6 months.

4. To rehydrate vegetables, for every 1 cup vegetables, place 2 cups cold water in a large bowl. Add vegetables. Cover and let stand 1 to 2 hours or until rehydrated.

*Recipe Note: To use frozen peas, thaw and pat peas dry with paper towels. Do not blanch thawed peas in water.

PER ½ CUP REHYDRATED VEGETABLES: 62 cal., 1 g fat (0 g sat. fat), 0 mg chol., 34 mg sodium, 13 g carb., 3 g fiber, 3 g pro.

SERVING IDEA: Stir rehydrated veggies into soups and casseroles.