Dried carrots: the subtleties of cooking, storing and using

When it becomes necessary to prepare a large number of vegetables for a long time, you can also use a method such as drying. According to taste and quality characteristics, dried carrots differ from frozen and marinated, which opens wide prospects for culinary experiments. If you decide to dry this vegetable, follow simple recommendations. Then your product will retain its usefulness, aroma and bright color for a long time.

Why dry the carrots?

In the case, for example, with tomatoes and bell pepper, such a question does not arise. After all, some vegetables are available only in the summer and early autumn. 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 we 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 ingredients are perfectly preserved when dried.

In addition, the dried carrots occupy 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 standard kitchen cupboard or store room of a city apartment. And the one who tried the dried carrots, knows: it gives the dishes a special taste. Respect this method and tourists. The package with the stock is enough for a long time, it weighs a little, and it takes quite a bit of space in the backpack.

Good old way

This root vegetable contains a lot of moisture, but it gives it quite easily. If you cut this vegetable into pieces or rub it on a large grater, then spread it in a thin layer and leave it for a couple of weeks in a draft, you will get an excellent dried carrot. Simply stir the placer from time to time, disconnect the pieces so that they do not stick together. Excellent for this case the windowsill, which shines the sun.

Technology of cooking in the oven

There are other ways of drying. Oven will help speed up the process. Wash root vegetables, pour boiling water and blanch for about 15 minutes. Cool, putting it under a stream of cold water. Cut the carrots the way you like best. Spread the baking sheet with parchment, place the pieces in one layer. Dry in the oven, this vegetable is needed at a temperature of 70 ° C. The process will take about 5 hours. Dried carrots in the oven are very fragrant and preserve color.

How to Dry in a Microwave

The preparation for the process is carried out in the same way as in the case of an oven. Plate a flat dish with a paper napkin, lay out pieces of vegetables. Cover the top with another napkin. Put a glass of water in the microwave. Dry carrots should be at medium power. Set the timer for 3 minutes, then mix the pieces. Continue drying, sending the carrots into the microwave for 30 seconds, each time stir.

Dryer for vegetables

To make dried carrots tasty and well stored, it must lose enough moisture. If for this purpose you plan to use an electric dryer, strictly follow the manufacturer's recommendations. In the case of the dryer it is necessary to study not the recipes, but the instruction from your technique. For different models, different settings, temperature conditions and timing are needed.

Dried carrot storage

Dried carrots for winter should be stored in dry conditions. Premises with high humidity for this purpose are by no means suitable. Otherwise, the carrot will "pull" moisture, resulting in mold and an unpleasant smell. You can not eat such vegetables.

For storage, you can use ordinary glass jars. Densely place carrot pieces, top with a teaspoon of soda (on a three-liter jar), shake the container to distribute everything evenly. Cover with a clean dry lid and put it into the closet.

Soda will not allow the preparation to become wet, protect against pests and preserve the taste. It is not necessary to wash it off. During the preparation of dishes, soda will help to digest the dried carrots. From a large container, you can pour small portions of dried carrots into a jar of spices so that it is at hand. It is desirable to clean it after use in the closet.

If you are going to take dried carrots on a trip, use zipper bags. They protect the vegetable from moisture.

Vegetable mixes

Together with carrots you can store other vegetables. For example, dried carrots, onions, beets and garlic can be remarkably preserved in one container, filling with the aromas and tastes of each other. Such blanks are very convenient. The main rule is to dry the vegetables separately from each other, and you can mix them only when they are completely dried.

You can prepare these mixtures with carrots:

• "Green borsch": carrots, onions, sorrel, dill.
• "Borshch": beets, carrots, onions, bell peppers, tomatoes.
• "Mushroom soup": onions, champignons, carrots, greens.
• "Stew": rotunda, carrots, green peas, broccoli.

Make different mixes, which in winter can be used to make 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.

Use in Cooking

Dried carrots do not require any preliminary preparation before adding to the prepared dish. For example, dried mushrooms it is desirable to pour boiling water for several hours. Carrots can be added to the 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 shortened even up to ten minutes.