CARROTS
The following recipes show you why Carrots are such a great vegetable to dehydrate! With an Ezidri dehydrator you can create dried carrot slices, flakes & powder and more in no time at all! Dried carrot makes a flavoursome addition when used in a variety of recipes like cakes, soups, quiches, casseroles & more!
Simply click on the dish you're interested in to go to that recipe:
* How to dry Carrots
* Carrot & Curry Rice
* Carrot & Potato Soup
* Carrot Cake with Cream Cheese Icing
* Carrot Muffins
* Carrot Salad
* Island Chicken
* Quick Zucchini, Carrot & Chicken Soup
HOW TO DRY CARROTS
Carrots are incredibly easy to dry! Simply top & tail the carrots & then wash & peel. Chop the carrots into 2-4mm slices and then place on the trays of your Ezidri, making sure the pieces aren't touching. Dehydrate at 55 deg C (Snackmaker - Medium) for 10 hours.
You can also choose to grate your carrots & create your own dehydrated carrot flakes. These should take between 6 & 10 hours to dry, and should be placed on Mesh Sheets.
Carrots are 88% water so they will reduce in size considerably. You may want to condense the trays a few hours into the drying process. When ready, the carrots should be crisp to the touch with no visible signs of moisture.
Dried carrots can be used directly in recipes where they will absorb a lot of water. Another great idea is to place the dried carrot pieces into a food processor and make into a fine powder which is delicious in soups, casseroles, drinks & more. Included in this section is several recipes which make use of Carrot powder - make sure you check them out!
To store your carrot pieces, flakes or powder, place in an airtight container in a cool, dry, dark place.
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CARROT & CURRY RICE
Ingredients
1 cup white rice
1 cup water
1 cup orange juice
2 Tbsp sweet curry powder
3 Tbsp oil
2 Tbsp Carrot Powder
1 onion, diced
1 bay leaf
1 ripe mango (fresh or frozen), cubed
Salt, to taste
Method
Saute onion & oil until onions are translucent. Add rice & spices & cook for 2 minutes. Add water, orange juice, bay leaf & cook on high heat for 10 minutes. After it has boiled, turn heat down very low, add mango cubes & simmer for 15 minutes.
Serve with pita bread & enjoy!
Recipe courtesy of www.seagateproducts.com
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CARROT & POTATO SOUP
Ingredients
3 Tbsp butter
4 leeks, sliced thinly, cleaned
1/2 onion, sliced thinly
2 celery stalks, sliced thinly
3 1/2 cups milk
1/4 tsp celery seed
2 Tbsp Carrot Powder
3 medium potatoes, peeled & cubed
Salt & pepper,to taste
Method
Melt butter in a large pot & add the leeks, onions & celery. Cook for about 8 minutes over medium heat. Stir in one cup of chicken or vegetable stock & cook for about 10 minutes. Add the potatoes, carrot powder and 2 cups of water & cook for about 10 more minutes. Add the milk, cover & cook until the potatoes are just tender.
Serve with warm slices of crusty bread & enjoy!
Recipe courtesy of www.seagateproducts.com
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CARROT CAKE WITH CREAM CHEESE ICING
Ingredients
Cake
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extracr
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/2 cups rehydrated shredded carrots
1 cup crushed pineapple
1 cup coconut, toasted
1 cup wanuts
Icing
100g cream cheese, softened
1/2 cup butter, softened
500g icing sugar
1 tsp vanilla extract
Method
Cake
Heat oven to 190 deg C.
With a mixer, beat eggs, oil, sugar & vanilla until blended. In a bowl, mix flour with cinnamon, baking soda & salt and add to egg mixture. Stir in carrots, pineapple, coconut & walnuts.
Pour into a greased 23cm x 33cm (9in x 13in) pan. Bake for about 50 minutes, or until a knife inserted into the centre comes out clean. Cool & ice with Cream Cheese Icing.
Icing
With a mixer, blend cream cheese with butter until smooth. Add icing sugar & vanilla and beat until creamy.
Serve a slice of this delicious cake with a hot cuppa & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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CARROT MUFFINS
Ingredients
1/2 cup dehydrated grated carrots
1/4 cup soft brown sugar
1/4 cup butter, softened
1 egg, beaten
2 cups plain flour
3 tsp baking powder
1/4 tsp salt
1 cup milk
1 tsp dehydrated grated orange rind
1/4 tsp garam masala
Method
Barely cover grated carrots with boiling water & leave, covered for 1 hour, drain.
Beat sugar & butter, stir in the beaten egg. Add remaining ingredients, including drained carrots.
Spoon mixture into lightly greased muffin pans. Cook in a moderate oven at 180 deg C for 20 minutes until cooked.
Recipe courtesy of Drying Food, by Ricky M Gribling.
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CARROT SALAD
Ingredients
1kg carrots
1 green capsicum, sliced
1 red capsicium, sliced
1 large onion, sliced
2 pieces star anise
1/2 Tbsp salt
440ml tin tomato juice
3/4 cup sugar
3/4 cup white wine vinegar
1/2 cup vegetable oil
Method
Cut carrots into sticks, steam for minutes, drain. Spread carrot sticks on a Mesh Sheet & dehydrate at 55 deg C (Snackmaker - Medium) for 2 hours.
Put into a glass jar with remaining ingredients. Store in a refrigerator.
Leave for 2 weeks before using. This salad will keep for months.
Note: If using more than one jar, approximately 200ml more juice is needed.
Recipe courtesy of Drying Food, by Ricky M Gribling.
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ISLAND CHICKEN
Ingredients
1 1/2kg chicken pieces
1 large onion, diced
2 Tbsp lime juice
3 Tbsp Carrot Powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp cardamon
1/4 tsp cinnamon
1/4 tsp ginger
2 cups chicken stock
1 cup coconut milk
1/2 tsp salt
1 Tbsp margarine
2 Tbsp white flour
1/4 tsp nutmeg
1 large tomato, peeled, seeded & chopped
Method
Remove skin & all visible fat from chicken. Place chicken, onion, thyme, rosemary, ginger, lime juice & cinnamon in a large glass mixing bowl; cover & chill for 2 hours, turning pieces after 1 hour.
Transfer chicken into a covered casserole; add the chicken stock, coconut milk, carrot powder, salt & simmer until chicken is tender, about 1 1/2 hours.
In a small saucepan, melt margarine over medium heat, add nutmeg, cardamon & flour; mix until well-blended. Strain 1 1/2 cups cooking liquid from the chicken into the flour mixture.
Cook the sauce, stirring continuously until thickened & smooth. Place chicken onto a warm plate & serve the sauce. Enjoy!
Recipe courtesy of www.seagateproducts.com
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QUICK ZUCCHINI, CARROT & CHICKEN SOUP
Ingredients
5 cups good chicken stock
1 cup dehydrated zucchini
1 cup dehydrated carrots
1 Tbsp dehydrated onion
2 tsp dehydrated dill
¼ cup Parmesan cheese
Method
Bring 2 cups of chicken stock to boil, pour over zucchini, carrots & onion. Cover & leave for 30 minutes.
Return stock & vegetables to saucepan, add dill & add remaining cups of stock. Bring to the boil, then simmer for 20 minutes.
Add half of the Parmesan cheese, simmer for further 10 minutes. Adjust seasoning. When serving, sprinkle top with remaining cheese & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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