Ingredients

  • 1 medium celery root
  • 2 big red onions
  • 4 big carrots
  • 1 bunch of parsley
  • 4 parsley roots
  • 2 medium yellow potatoes
  • 2 tbsp salt

Difficulty : Easy

Serves : 6

Dried foods are tasty, nutritious, and easy to store and use. Plus, the storage space is less than that needed for canning jars and freezer containers. It’s compact and fits beautifully your kitchen pantry.

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Cooking Steps

  • 1
    Wash the vegetables and peel them as needed.
  • 2
    Cut into chunks or smaller parts.
  • 3
    Add the parts one after another in the food processor and blend. The vegetables should become tiny little chunks, not a puree.
  • 4
    Cut the parsley separately. Mix everything together into a large bowl of choice.
  • 5
    Keep the salt aside, we will use it once the vegetables are dehydrated.
  • 6
    Place two layers backing paper onto the baking pan. Place the veggie mixture evenly.
  • 7
    Dehydrate for at least 8 hours, you will feel when all the vegetables are completely dry. The oven should work on 50 degrees Celsius, with the fan turned on and the oven door slightly opened.
  • 8
    When completely dry, take out to cool off for an hour.
  • 9
    Transfer to a glass jar, add a bit more salt if desired and store.

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