When there is a need to prepare for a long time a large number of vegetables, you can use a method such as drying. In terms of taste and quality characteristics, dried carrots differ from frozen and pickled carrots, which opens up wide prospects for culinary experiments. If you decide to dry this vegetable, follow simple recommendations. Then your product will retain its benefits, aroma and bright color for a long time.
Why dry carrots?
In the case, for example, with tomatoes and peppers, a similar question does not arise. After all, some vegetables are available only in the summer and early fall. In winter, the taste and quality of purchased peppers and tomatoes are inferior to summer ones, but the price is usually prohibitive. But onions, beets and carrots do not disappear from the shelves all year round. Why do you need dried carrots?
The benefits of this vegetable are known even to children. It is rich in beta-carotene and valuable trace elements. All useful components are perfectly preserved during drying.
In addition, dried carrots take up very little space compared to frozen or stored in the cellar. No special conditions are required; containers with dried vegetables can be stored in a conventional kitchen cabinet or pantry in a city apartment. But those who have tried dried carrots know that it gives dishes a special taste. Respect this method and tourists. The bag with the blank is enough for a long time, it weighs little, and it takes up very little space in the backpack.
Good old way
This root crop contains a lot of moisture, but also gives it quite easily. If you chop this vegetable into pieces or grate it on a coarse grater, then spread it out in a thin layer and leave it in a draft for a couple of weeks, you will get great dried carrots. Just mix the scattering from time to time, disunite the pieces so that they do not stick together. The window sill, on which the sun shines, is great for this business.
Oven technology
There are other drying methods. An oven will help speed up the process. Wash root vegetables, pour boiling water and blanch for about 15 minutes. Cool by substituting a stream of cold water. Cut carrots the way you like best. Cover the baking sheet with parchment, put the pieces in one layer. This vegetable should be dried in the oven at a temperature of 70 ° C. The process will take about 5 hours. Oven carrots are very aromatic and retain their color.
How to dry in the microwave
Preparation for the process is carried out in the same way as in the case of the oven. Spread a flat dish with a paper towel, lay out the pieces of vegetables. Cover with another napkin. Microwave a glass of water. Carrots need to be dried at medium power. Set the timer for 3 minutes, then mix the pieces. Continue to dry by sending the carrots in the microwave for 30 seconds, stir each time.
Dryer for vegetables
For dried carrots to turn out tasty and well stored, it must lose enough moisture. If you plan to use an electric dryer for this purpose, strictly follow the manufacturer's recommendations. In the case of a dryer, you need to study not the recipes, but the instructions from your equipment. Different models require different settings, temperature conditions and timing.
Dried Carrot Storage
Dried carrots for the winter should be stored in dry conditions. Premises with high humidity are not suitable for this purpose. Otherwise, the carrots will “draw” moisture, resulting in mold and an unpleasant odor. You can’t eat such vegetables.
For storage, you can use ordinary glass jars. Tightly lay the carrot slices, pour a teaspoon of soda (on a three-liter jar) on top, shake the container so that everything is evenly distributed. Close with a clean, dry lid and put in the cabinet.
Soda will not allow the workpiece to become wet, protect against pests and preserve the taste. Flushing it is not necessary. During cooking, soda will help digest dried carrots. From a large container, you can pour small portions of dried carrots into a spice jar so that it is at hand. It is advisable to clean it in the cabinet after use.
If you intend to bring dried carrots with you on a trip, use zipper bags. They protect the vegetable from moisture.
Vegetable mixes
Other vegetables can be stored along with carrots. For example, dried carrots, onions, beets and garlic can be remarkably stored in one container, filled with aromas and tastes of each other. Such blanks are very convenient. The main rule - you need to dry vegetables separately from each other, and you can mix them only when they are completely dried.
You can prepare such mixtures with carrots:
- "Green borsch": carrots, onions, sorrel, dill.
- "Borsch": beets, carrots, onions, bell peppers, tomatoes.
- "Mushroom soup": onions, mushrooms, carrots, herbs.
- "Stew": rotunda, carrots, green peas, broccoli.
Make different mixes that you can use in the winter to prepare your culinary masterpieces. A mixture of dried herbs, carrots and onions can be called a truly universal seasoning, the range of which is unusually wide.
Cooking use
Dried carrots do not require any preliminary preparation before adding to the cooked dish. For example, it is advisable to pour dried mushrooms with boiling water for several hours. Carrots can be added to dishes no later than 15 minutes before the end of cooking. If the pieces are very small (up to 3 mm), the heat treatment time can be reduced even to ten minutes.