Information On Dehydrating Vegetables Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
The real joy of owning and,
With vitamins, minerals and
Using a dehydrator becomes,
Enzymes, not to mention
Evident when you,
Their appetizing,
Realize that virtually,
Color,
Nothing from your garden,
Everything we grow, with
Need ever be wasted,
Many,
Again,
Interesting results.,
Extras can be dried and,
Every little handfulof,
Saved, complete
We have dehydrated nearly,
Directions:
HOW TO USE DRIED VEGETABLES: This whole activity of food dehydration
revolves, forus, around the need to preserve the real value ofevery bit of
food. So, we are learning to use our wonderful vegetables in their raw
state. What cant be used fresh from the garden can be dried for later
use. They can be muched on when dry, or can be then powdered to be used as
soup bases. When powdered vegetables are added to broths, raw soups,
salads and dressings, they not only make a pleasant addition to the color
and taste of foods, but they boost the nutritional value at the same time.
The following is just a sampling of the vegetables you can dry..... But
dont let this list limit you in attempting other vegetables...
Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers,
garlic, green beans, horseradish, kolrabi, leek, mustard greens, onion,
parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini.
Origin: Dry It - Youll Like It! circa 1973. Shared by: Sharon Stevens,
Jan/95.
Source from luhu.jp
revolves, forus, around the need to preserve the real value ofevery bit of
food. So, we are learning to use our wonderful vegetables in their raw
state. What cant be used fresh from the garden can be dried for later
use. They can be muched on when dry, or can be then powdered to be used as
soup bases. When powdered vegetables are added to broths, raw soups,
salads and dressings, they not only make a pleasant addition to the color
and taste of foods, but they boost the nutritional value at the same time.
The following is just a sampling of the vegetables you can dry..... But
dont let this list limit you in attempting other vegetables...
Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers,
garlic, green beans, horseradish, kolrabi, leek, mustard greens, onion,
parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini.
Origin: Dry It - Youll Like It! circa 1973. Shared by: Sharon Stevens,
Jan/95.
Source from luhu.jp