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» Dehydrated Stock or Soup Vegetables, Dehydration, Featured, Nutritious Meals » Dehydrated Vegetables for Stock

Dehydrated Vegetables for Stock

December 1st, 2011 | Add a Comment

    Recipe:

  • 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

Filed under: Dehydrated Stock or Soup Vegetables, Dehydration, Featured, Nutritious Meals · Tags: , , ,

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