DEHYDRATE ROOT VEGETABLES

How to dehydrate root vegetables

Dehydrating root vegetables is an excellent start for a beginner. They do not turn rancid, and it’s easy to determine when they are adequately dried. Root vegetables can be sliced or cut into thin strips. You can also grate them if you want them to dry faster.

Root vegetables can be pre-treated so they don’t turn chewy and lose flavour. It’s essential to pre-treat them if you want to store them for over a year. Potatoes that aren’t blanched become greyish brown.

Dehydrate root vegetables: different textures

Firm potatoes are better for drying because they hold together after blanching. Try drying different types of root vegetables to see the difference! Carrots should be blanched if they are to be kept for over a month. But blanch with care; you don’t want them to get mushy.

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Carrots are perfect for dehydrating since they are very versatile in cooking. Unlike potatoes, carrots don’t need to be pre-treated if you don’t store them for longer.

It’s great to experiment with carrots—you can cut them into different shapes and choose if you want to blanch them. When you soak them, you can get them crisp with cold water or softer with warm water.

DRIED THE SAME WAY
Rutabagas, celeriac, parsnips

CUT
In slices, strips or rough grated. Carrots are easy to slice and grate in a food processor. PRE-TREAT WITH HEAT: Blanch in lightly salted water if you intend to store them for over a month.

TEMPERATURE/TIME
52°C (125°F). Spread on a baking tray with baking paper or mesh in the food dehydrator. Dry until they can be broken into pieces. The times apply to five mm (0.2 in) slices. The drying time shortens with thinner pieces. Remember: The drying time is slightly shortened by blanching.

Food dehydrator: about 7 hours
Convection oven: about 12 hours