December 1st, 2011 | Add a Comment
- 1 bunch of parsley
- 3 carrots
- 3 medium onions
- 3 stalks of celery
Pull the leaves off the stalks of parsley and discard (or compost) the stalks. Place the parsley leaves on a dehydrator tray. Cut the carrots into 1/4″ rounds, quarter the rounds, and then place on dehydrator tray. Coarsly chop the onions, separate the rings, and then place on dehydrator tray. Cut the celery into 1/4′ pieces and place on dehydrator tray.
Because these vegetables will be heated in soups, there is no reason to dehydrate them on the raw setting. Use Each vegetable will take a different amount of time in the dehydrator. Onions do best at a higher temperature than the other vegetables.
When the vegetables are dehydrated, the parsley will be crisp like a dried herb. The celery, onions and carrots will be leathery, but should not be sticky.
Here are the dehydrator temperatures and drying times:
- Parsley 125 degrees F/52 degrees C 3 – 6 hours
- Celery 125 degrees F/52 degrees C 3 – 10 hours
- Carrots 125 degrees F/52 degrees C 6- 10 hours
- Oninos 125 degrees F/52 degrees C 4-8 hours
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