User Guide

VEGETABLES THAT DRY BEST
Vegetables Preparation Uses
and Pretreatment
Beets Use small tender beets. Steam Flake in blender
until almost tender. Slice
3
/8” for soups, salads,
thick. pickled beets
Carrots Peel, dice
3
/8” thick and steam Dry soup mixes;
or microwave blanch grated for carrot
cake.
Corn Husk and remove silk, steam or Fritters, chowders,
microwave blanch; cut from cob. soups, stews
Green Snip off ends; slice diagonally Soups, stews or
Beans in inch segments, steam or casseroles
microwave blanch, quick
freezing for 30-45 minutes
prior to placing in dehydrator
will tenderize the beans.
Garlic Separate and peel cloves; cut in Powder in blender
half lengthwise for seasoning
Mushrooms Remove any woody portions Use in eggs,
from stem, slice lengthwise spaghetti or
1
/2” thick, steam or creamed dishes
microwave blanch.
Vegetables Preparation Uses
and Pretreatment
Onions Trim ends and remove paper Flake in blender;
shell. Dice
1
/4” to
1
/2” thick. seasoning
Peas Shell and steam or microwave Soups, stews, or
blanch. cream sauces
Peppers Remove core, dice or slice
3
/8” Seasonings,
thick. soups, stews
Potatoes Peel and slice
1
/4” to
3
/8” thick. Hash brown
Steam or microwave blanch. potatoes, soups
Rinse well in cold water to remove
starch.
Tomatoes Core and slice in
1
/2” thick Powder in blender
slices. and use as salad
sprinkles or in
place of tomato
sauce.
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Food Dehydrator
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