TIP #1 - Chop your celery into 1-2cm lengths.
TIP #2 - Place your celery onto your Ezidri trays in one layer.
TIP #3 - Celery reduces dramatically in size so you may want to condense the trays part way through drying.
TIP #4 - To create your celery powder, put the dried pieces into a blender or food processor.
TIP #5 - To make a really fine powder, strain the powder & then reblend the lumps.
TIP #6 - The end result is an intensely flavoured powder you can use in plenty of recipes!
Images courtesy of www.ezidri.co.uk | .
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| CELERY
The following recipes show you why Celery is such a great vegetable to dehydrate! With an Ezidri dehydrator you can create dried celeryslices, flakes & powder and more in no time at all! Dried celery makes a flavoursome addition when used in a variety of recipes like soups, casseroles & more! It is handy to keep some dried celery in a glass jar at all time - you will be surprised at how often you’ll use it!
Simply click on the dish you're interested in to go to that recipe:
* How to dry Celery
* Celery & cheese bake
* Wild Rice & Vegetable Pilaf
HOW TO DRY CELERY
Celery can be dried as pieces, flakes or powder, all of which are extremely useful! Celery powder for instance provides a very intense flavour ideal for adding to any soups or casseroles & even as a topping for your baked potatoes! If you choose to add dehydrated celery pieces to your soups etc, you may wish to rehydrate it first as it will draw a lot of the cooking liquid.
To dry your celery remove the root & leaves and wash well. Cut the celery into 1-2cm lengths – any smaller & they’ll drop through your Ezidri trays when drying due to the extreme shrinkage! Place the lengths on your Ezidri trays & dry at 55 deg C (Snackmaker – Medium) for 6-10 hours.
You can also choose to grate your celery & create your own dehydrated celery flakes. These should take between 6 & 10 hours to dry, and should be placed on Mesh Sheets.
Celery leaves are also useful to flavour recipes – to dry simply pull the leaves from the stalks, spread onto Solid Sheets and dry at 35 deg C (Snackmaker – Low) for 6 hours.
Celery is 94% water so it will reduce in size dramatically. You may want to condense the trays a few hours into the drying process. When ready, celery should be quite crisp.
To create your own celery powder, simply place the dried celery pieces or leaves into a food processor and make into a fine powder. You may need to put the powder through a sieve & place the lumps into a food processor for a second time to achieve this. The end result will be a wonderful powder with a strong celery flavour ideal for cooking!
To make celery salt, mix equal parts of salt with the finely ground celery powder.
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CELERY & CHEESE BAKE
Ingredients
2 cups dehydrated celery
1 cup sour cream
1 cup grated Cheddar cheese
1 Tbsp orange juice
½ tsp dehydrated orange rind
1½ tsp dry mustard
¼ tsp salt
Freshly ground black pepper, to taste
2 Tbsp sesame seeds
Method
Place celery in a saucepan & barely cover with boiling water. Simmer for 15 minutes, drain & cool slightly. Stir in sour cream, grated cheese, orange juice, orange rind, mustard, salt & pepper.
Blend well & pour into a small, lightly greased baking dish. Sprinkle with sesame seeds & bake in a hot oven at 200 deg C. Remove from oven as soon as sesame seeds turn colour.
Cut into slices & enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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WILD RICE & VEGETABLE PILAF
Ingredients
1½ cups wild rice
1½ cups white rice
6½ cups chicken stock or water
500g bacon
2 cups rehydrated diced onions
2 cups chopped rehydrated celery
½ cup chopped fresh parsley, loosely packed
¾ cup pine nuts, toasted
Salt & pepper, to taste
Method
Cook rices separately, each in 3 ¼ cups of the stock, following package directions.
Chop bacon into small pieces & sauté in a large pan over medium-high heat until crisp. Remove bacon from pan & drain off most of the fat.
Sauté onions & celery over medium heat in pan until tender. Add parsley, cooked rice & pine nuts. Season to taste with salt & pepper.
Serve immediately & enjoy!
NOTE: If you are making this ahead of time, add pine nuts just before serving.
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.
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