How to dry carrots at home

Dried carrots are very convenient, especially if there are no special places for storing fresh root vegetables in the house. Of course, vegetables can be frozen, but for many, the volume of freezers is not very large.

In its dry form, carrots retain all their healthy and palatability, and the storage space doesn’t take much.

About how you can dry carrots for the winter at home, we'll talk in this article.

Ingredients: tops carrot, water, carrots
Bookmark Time: Autumn

First of all, the roots must be thoroughly washed, preferably using a stiff brush. The tops should be dried separately, so cut them off from the roots and wash them too.

The next stage is cleaning. If you plan to dry an impressive amount of the harvest, it is best to use a special vegetable peeler for this. Deal with it goes much faster. It is also necessary to cut off the top green part of the root.

Peeled carrots before drying are advised to blanch in boiling water for 15 to 20 minutes. The time, in this case, depends on the size of the carrot. Check the readiness of the product can be a thin wooden skewer or a toothpick. It should enter the vegetable with little difficulty. The finished product is cooled under running cold water and dried with towels.

You can dry and not processed, raw carrots. Carrot tops are also not heat treated.

This is followed by slicing. Methods of grinding root vegetables before drying:

  • coarse grater
  • wheels,
  • semicircles or quarters,
  • diced
  • straws
  • the bars.

Carrot tops finely chopped with a knife. Drying of tops by bunches is allowed.

How to dry carrots for the winter

Shredded carrots laid out on a tray or grid, and exposed to the sun. Carrot tops are placed in a ventilated place in the shade.

At night, the vegetables must be brought into the room, and in the morning, after the dew has gone, put them back. This should be done so that carrots do not otpyhla. If drying occurs on pallets, then the vegetables should be periodically mixed so that the process takes place more evenly.

Natural drying in the sunlight is undoubtedly the most energy-efficient method, but also the longest at the same time. Drying takes about 10 to 14 days.

Watch the video from the channel "Olga Cozy Area" - Drying parsley and carrot tops manually. How to dry greens.

In the microwave

Chopped root crops or tops are placed on a flat plate suitable for microwave ovens. The process takes place in two stages.

First, the unit set at full capacity and dried carrots in this mode for 3 minutes.

Then the power is reduced by half and continue drying for 3-5 minutes. In order not to miss the readiness of the product, you should look into the oven every 40 to 60 seconds.

Oven drying is the most affordable way to stock carrots for most people.

On a baking sheet covered with wax paper, carrot slices are laid out with a layer of not more than 1 centimeter.

The oven is heated to a temperature of 65 - 70 degrees and a container of carrots is placed in it. For best air circulation, the oven door should be kept slightly ajar. Drying takes about 6 to 8 hours. It depends on the method of cutting root vegetables. The green mass dries much faster.

For all the time the vegetables are in the oven, they need to be taken out several times, mixed and cooled to room temperature.

Watch the video from the channel "Wild Tourist" - Dried vegetables in a hike. Sublimation at home

In the electric dryer

Sliced ​​carrots laid out on trays in one layer, and grated on a grater - a layer of not more than 5 millimeters. On an electric dryer set temperature 60 - 70 degrees.

Drying time depends on the method of cutting vegetables and their quantity, but on average it takes from 6 to 12 hours. If the volume of vegetables is large, then it should be dried in several stages. To make the drying more uniform, do not forget to change the pallets from time to time.

Watch the video from the channel "Ezidri Master" - How to dry carrots in an electric dryer? Dried vegetables. Food camping

How to store dried carrots

After drying, the carrots should be kept for a couple of days in one common container so that the moisture remaining in the product is evenly distributed.

After that, the vegetables are transferred to sealed glass or tin containers or cotton bags. Store carrots in this form for 1 year.

Dried carrots and tops are used for preparing the first and second courses, as well as for brewing delicious and healthy tea. Tea can be brewed from dried tops and root vegetables.

Dried carrots: the subtleties of preparation, storage and use

When it becomes necessary to prepare a large number of vegetables for a long time, you can use such a method as drying.

The taste and quality characteristics of dried carrots are different from frozen and pickled, which opens up broad prospects for culinary experiments.

If you decide to dry this vegetable, follow the simple recommendations. Then your product will retain its benefits, aroma and bright color for a long time.

Why dry carrots?

In the case, for example, with tomatoes and peppers, a similar question does not arise. After all, some vegetables are available only in 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 prohibitively high. 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 is known even to children. It is rich in beta-carotene and valuable trace elements. All useful components are perfectly preserved during drying.

In addition, dried carrots take up 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 regular kitchen cabinet or storeroom of a city apartment. And the one who tried dried carrots, knows: it gives dishes a special taste.

Tourists respect this way too. A package with a blank is enough for a long time, it weighs little, and it takes up very little space in a backpack.

Good old way

This root crop contains a lot of moisture, but gives it quite easily.

If you chop this vegetable into pieces or grate it on a coarse grater, then spread it out in a thin layer and leave it in a draft for a couple of weeks, you will get excellent dried carrots.

Just from time to time mix the scattering, disconnect the pieces so that they do not stick together. The window sill on which the sun shines is perfect for this business.

There are other ways of drying. An oven will help speed up the process. Wash the roots, fill with boiling water and blanch for about 15 minutes. Cool, substituting a stream of cold water.

Slice the carrots the way you like the most. Baking pan with parchment, spread out the pieces in one layer. To dry in the oven this vegetable should be at a temperature of 70 ° C. The process will take about 5 hours.

Dried carrots in the oven turns out very fragrant and preserves the color.

How to dry in the microwave

Preparation for the process is carried out in the same way as in the case of the oven. Flatten a dish with a paper napkin, spread out the pieces of vegetables. Cover the top with another napkin.

Microwave a glass of water. Dry carrots need on average power. Set the timer for 3 minutes, then mix the pieces.

Continue drying, sending the carrots in the microwave for 30 seconds, stir each time.

Dryer for vegetables

To dry carrots turned out delicious and well kept, it must lose enough moisture. If for this purpose you plan to use an electric dryer, strictly follow the recommendations of the manufacturer. In the case of a dryer, you need to study not recipes, but instructions from your equipment. Different models require different settings, temperature conditions and timing.

Storage of dried carrots

Dried carrots for the winter should be stored in dry conditions. Premises with high humidity for this purpose in any case not suitable. Otherwise, the carrot will "pull" moisture, resulting in mold and unpleasant odor. Eating such vegetables is impossible.

For storage, you can use ordinary glass jars. Place carrot pieces tightly, put a teaspoon of soda (on a three-liter jar) on top, shake the container so that everything is distributed evenly. Cover with a clean, dry lid and store in a cupboard.

The soda will not allow preparation to become wet, will protect from wreckers and will keep taste. Flush it is not necessary. During cooking, soda will help the cooking of dried carrots. From a large container, you can pour small portions of dried carrots into a spice jar so that it is on hand. It is desirable to clean it after use in the closet.

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

Vegetable mixes

Other vegetables can be stored with carrots. For example, dried carrots, onions, beets and garlic can be remarkably preserved in one container, filled with the flavors and tastes of each other. Such blanks are very convenient. The main rule is to dry the vegetables separately from each other, and they can be mixed only when they are completely dried.

You can prepare such mixtures with carrots:

  • "Green borscht": carrots, onions, sorrel, dill.
  • "Borsch": beets, carrots, onions, bell peppers, tomatoes.
  • "Mushroom soup": onions, mushrooms, carrots, greens.
  • "Ragu": rotunda, carrots, green peas, broccoli.

Make different mixes that you can use in the winter to prepare your culinary masterpieces. A mixture of dried herbs, carrots and onions can be called a truly universal seasoning, the range of application of which is unusually wide.

Use in cooking

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

How to dry carrots at home

Carrots are one of the most common vegetables. It grows gardeners and harvested in large quantities. It is worth noting that they eat not only the root of the plant, but also its tops

which surpasses the first in the number of nutrients. Most often, carrots are stored for storage in the cellar, where it is stored all winter. But often there are situations in which there is no place to store a large amount of vegetables.

In this case, drying out carrots will help. The method allows not only to save a large amount of the crop, but also to do it without losing the taste and benefits of the plant.

Information on how to dry carrots at home will be useful to every hostess.

Vegetable preparation

Before starting to dry, carrots need to be properly prepared. The first step is to sort out the vegetables and choose strong non-perishable specimens. They should be thoroughly washed and dry well.

The tops should be dried separately from the root, so at this stage you should separate them and put the tops to the side. Carrot roots need to be cleaned, cut off the green part at the junction with the tops. Remove all lesions. If especially large carrots come across it is necessary to cut them in half or several parts as necessary.

Peeled and processed carrots should be placed in a pot of boiling water. You should blanch the vegetables for 12-20 minutes depending on the size.

The result should be soft, but not boiled carrots. To check for readiness and not to digest carrots, you need to try to poke it with a toothpick.

The sharp stick should pierce the fruit with little effort, in which case the process can be completed.

After that, it is necessary to cool the root in cold water and proceed to cutting. How exactly chop carrots depends on the preferences of the hostess. You can simply rub on a coarse grater, and you can cut into cubes, straws, ringlets and so on.

It is important not to make pieces thicker than three millimeters, it will not allow the vegetable to fully dry.

As well as slicing carrots for drying, it is necessary to take into account that the vegetable will significantly decrease in size, but will later return to its original size during the cooking process.

Natural drying

Carrots, dried in a natural way retains the maximum amount of all nutrients, as well as the traditional taste and aroma. This method is appropriate if it is possible to place the vegetable in a sunny space that is not exposed to harmful factors. So dries the root crop best in a country house or cottage, away from roads and dust.

Place for drying should be organized so that the sun's rays warmed the vegetable as long as possible.

It is best to place the root vegetable on the sieve, so the necessary ventilation will be created and there will be no need to stir the product.

If there is no sieve, then it is worth spreading the pieces on trays in a single layer, prestituting it with parchment paper. In this case, the carrots must be periodically mixed to ensure uniform drying.

In cloudy weather and at night, before the complete dew, you need to remove the carrots in the room and place in a dark place with good ventilation. Drying naturally takes a long time. For full drying it takes at least two weeks. After drying, it is worth reviewing the product and removing the dry and dirty pieces.

Tip! After the carrot has dried it needs some time to hold in a common container, so that the residual moisture is evenly distributed throughout the harvest. Only then can it be packaged and sent to storage.

Oven Drying

Dry carrots in the oven much faster than naturally. It is important to ensure that the kitchen is ventilated, as the oven will be continuously turned on for 6-8 hours, so much time is needed to dry one batch. If the volume of reserves is large, then the process will have to be repeated.

Prepared carrots are placed on a baking sheet in a single layer. If the carrot is grated, then the layer should not be more than 5-10 millimeters. The oven is preheated to 70 degrees and the root vegetable is placed in it. If there is no convection function in the oven, the cabinet door should be kept ajar to allow evaporated moisture to escape.

The carrot itself must be periodically mixed and inverted. This will promote uniform drying. The baking tray with the finished dried carrot must be removed and after waiting for it to cool down, put it in a storage container.

We dry in a microwave and the electrodryer

An electric dryer can greatly simplify the process. To dry it carrots need to place it on the racks and set the temperature at 70 degrees.

Thanks to the internal ventilation, the product can not be mixed, but it is worth changing the position of the gratings. This is due to the fact that the lower layer will dry out faster than the upper one.

Dried carrots will be ready in 6-12 hours, depending on the capabilities of the device and the size of the pieces. A large number of carrots need to be dried in batches in several approaches.

To dry the roots in the microwave is the fastest, but due to the small capacity the process can take a lot of time.The root crop should be placed on a flat plate for the microwave, pre-stabbed it with a paper towel, from the top should be covered with another towel. In addition to a plate of carrots in the microwave, you must put a glass of water and make sure that it does not boil over.

Switch the device to maximum power and put carrots in it for three minutes. If this time is not enough, then you need to dry the root in short stages with an interval of 30-40 seconds.

Store dried carrots as well as spices in a dry dark place. A large pot for seasoning may be suitable as a storage container.

Drying the tops

How to dry carrots figured out. And how to dry it tops, because it contains more nutrients, and it deserves no less attention.

Washed and dried herbs should be cut and start drying. It can also be dried in a natural way. But unlike the root crop, it is necessary to dry the tops not in the sun, but in the shade, ensuring a good inflow of fresh air. In the process of drying it is important to periodically mix the herbs. It will dry much faster, three days are enough for natural drying.

You can also dry the tops in the oven. The oven should be heated to 40-50 degrees and put into it a baking sheet with evenly folded tops. Drying should also be with the door ajar to complete drying. You can check this by stretching a piece in your hands, if it turns freely into dust, the process is completed.

Not only carrots can be harvested in this way, but other vegetables as well, and they can be stored together creating mixes. It is important to remember that when creating mixes of vegetables, each ingredient must be dried separately. Joint storage can only be.

Dried carrots - use, benefit and recipe

Dried carrots - this is not only a unique product, but also a great way to preserve this vitamin root vegetable for a long time without cellars. At least once applying it in your home, you will appreciate the benefits of the dried product.

This preparation takes up very little space and perfectly helps the housewives to save time on cooking.

The root crop dries out very well and at the same time it also perfectly restores its properties just as soon as it gets into the water or oil.

This product has been used by households for a very long time. His preparation came to us in the time of Rus, and to this day this method is still relevant.

Dried carrots will be appreciated by students and lovers of active pastime, because the preparation of delicious dishes in conditions of lack of time is reduced, and the taste is better.

This seasoning will become indispensable in the case when you need to save a large number of carrots without loss, and, for example, there is no possibility to freeze the product.

How to dry carrots?

How to dry carrots at home, probably every housewife guesses. And in fact there is nothing easier and faster than this method of procurement of products.

There is nothing difficult in reproducing the recipe: just rub the product and dry it to technical dryness.

This can be done either by spreading grated carrots on parchment or by drying the blank in an electric dryer or oven.

In order to preserve as much carotene as possible in carrots, many cooks recommend that the following technology be used in cooking carrots: before direct drying, grated carrots should be boiled in boiling water for two minutes. Four pounds of salt must be added to a liter of water.

After the time has elapsed, the carrot broth is drained and the carrots are squeezed well laid out in gauze. After the semi-finished product has cooled, it is laid out on dryer pallets or trays covered with parchment paper and dried at a temperature not higher than 70 degrees Celsius for six hours.

In cooking

In cooking, the product is used in all dishes that require a fresh root vegetable in the recipe. Although carrots are not a scarce commodity, sometimes there is simply not enough time to clean and chop them.

Most often it is put in first courses and broths, and also they use a product to improve the taste of gravy, vegetable stews, and even add to tea.

Mixing carrots with other dried vegetables and herbs, you can get a great flavoring seasoning, which will give your dishes a complete taste. In such mixtures, the root crop is most often combined with:

  • paprika
  • dried parsley,
  • dill
  • dried celery root or herbs,
  • dried onions,
  • cilantro,
  • basil.

Add dried carrots to salads and sweet pastries: by restoring the product in milk, you can get excellent vitamin and fiber-rich filling for the cake.

In folk medicine, dried billet is used mainly for the preparation of vitamin broth, one might even say, carrot tea. It is believed that its use in the diet has a beneficial effect on the human body with:

  • lung diseases
  • skin diseases, manifested by itching and scaling,
  • constipation and inflammatory processes of the colon and certain parts of the intestine,
  • propensity for the accumulation of salt deposits in the joints and kidneys,
  • total slagging of the body.

A decoction of dried carrots increases the protective functions of the body, helps to cope with visual disturbances, because, once in the body, the carotene contained in the carrot is immediately transformed into vitamin A.

To prepare such a vitamin and medicinal drink is very simple. It is brewed like ordinary black tea. Sometimes dried carrots are combined with nettle, black currant and wild rose berries.

To prepare the infusion, it is enough to pour two tablespoons of the product with boiling water, and then insist to drink for at least half an hour, wrapping the teapot with a towel. You can brew such an aromatic drink in a usual thermos.

Tea with additives from berries and herbs brews longer and must be infused for at least four hours.

After the decoction is infused, it will turn brown, and a delicate aroma will be heard far beyond the kitchen.

The finished tea is filtered through a fine sieve and drunk, sweetened, if necessary, with a spoon of granulated sugar or natural honey. Doctors argue that in order to cope with the above problems, it is enough to drink a glass of warm infusion once a day. The course of treatment should not exceed two weeks, and the infusion itself is best taken in the morning.

Benefit and harm

The benefits and harms of dried carrots are completely related to its composition. As well as fresh carrots, it is recommended to limit the use of the product to people suffering from inflammation of the small intestine or duodenal ulcer.

Do not use carrots in large quantities and those who are prone to the manifestation of allergic reactions, as well as people with liver disease.

Home Storage

Home storage of dried carrots does not have any special requirements.

Like any dried product, carrots should be protected from moisture and sudden temperature changes that can wet the bag outside or else cause condensation to form in the can.

Under all conditions, the dried carrot will not lose its qualities throughout the calendar year, and you will always have a ready vitamin product at hand.

Having spent quite a bit of time preparing the carrots for drying, you can save your time and hands for a long time. This method of storing root vegetables will definitely become your favorite, and the product will take its rightful place among your blanks!

The benefits of carrots for humans

Carrots have a rich chemical composition, due to which it has a regulating effect on the metabolism in the human body. Carrots are rich in proteins and carbohydrates. The concentration of carbohydrates increases with time and depends on the ripeness of carrots.

The composition of the root is poor in cellulose, which allows it to be used while observing diets. The composition of carrots is replete with useful vitamins (B1, B2, B6, C) and a whole group of important minerals (potassium, sodium, calcium, phosphorus, iodine, iron and others). Root is especially rich in carotene, which the body processes into vitamin A.

The consumption of nutrients in the root vegetable helps to resist the development of various diseases. Carotene is considered to be the most important among these substances. Therefore, the consumption of carrots in food in winter is of tremendous value for human nutrition.

And here arises the problem of its storage. Storing root crops in the winter has a negative effect on a number of beneficial components from carrots, and they are broken down as a result of the oxidative respiration process.

One of the most common ways to store a healthy root are deep freezing and preservation. The common belief that deep-frozen vegetables retain their beneficial composition better is not entirely true.

In the manufacture of this type of products used fast freezing.

The best way to save carrots for the winter is drying. Drying makes it possible to prevent or suspend those processes of destruction of the nutritional composition, which lead to a decrease in the nutritional value of the orange root crop.

Artificial drying

Another available and quick way to harvest carrots in winter is to dry in an electric dryer. In this method, infrared radiation is widely used. It has the ability to penetrate into the depth of the dried raw materials by 6-12 millimeters, which is enough to get carrots at home, in which carotene is not split in winter.

Carrots for drying should be used clean. To do this, the raw material must be washed and peeled and cut or grated as it would be convenient for the hostess. You can rub it on a coarse grater, or you can cut it into cubes. Dried carrots for our diet just worth its weight in gold. This is due primarily to the fact that it is rich in carotene.

How to dry carrots in an electric drier is usually indicated in the instruction manual for this appliance. Carrots are dried for a long time due to the presence of a large amount of moisture.

Dried root vegetable at a temperature of about 60-70 degrees for about 6 hours. For complete drying, it may take several cycles. Their number is selected during electric drying individually, so the process requires constant supervision.

Dried carrots can be used in the household, preparing various soups, pies and other preparations, and even when brewing tea. It can be used for food at any time of the year with strict observance of storage conditions.

How to dry carrots at home

When it becomes necessary to prepare a large number of vegetables for a long time, you can use such a method as drying.

The taste and quality characteristics of dried carrots are different from frozen and pickled, which opens up broad prospects for culinary experiments.

If you decide to dry this vegetable, follow the simple recommendations. Then your product will retain its benefits, aroma and bright color for a long time.

Cooking technology in the oven

There are other ways of drying. An oven will help speed up the process. Wash the roots, fill with boiling water and blanch for about 15 minutes. Cool, substituting a stream of cold water.

Slice the carrots the way you like the most. Baking pan with parchment, spread out the pieces in one layer. To dry in the oven this vegetable should be at a temperature of 70 ° C. The process will take about 5 hours.

Dried carrots in the oven turns out very fragrant and preserves the color.

Drying carrots

Our experience of drying carrots in an Ezidri Ultra FD1000 dryer.

Carrots washed, cleaned.

From 10 kg it turned out: 9 kg (90%) - purified product 1 kg (10%) - waste. By means of the meat grinder and nozzles of the shredder rubbed carrots. They put a net or a pallet in each tray and put carrots on them.

9 kg placed on 20 trays 450 grams per tray. Carrots dried for 17 hours at temperatures of + 55-60 ° C and room temperature + 5 ° C. The Ezidri Ultra dryer consumed 13 kW in 17 hours.

From 9 kg of peeled carrots we got 930 grams of dried product. Shrinking 10 times.

Dried carrots add stews, porridges, soups, borscht, when baking bread. It is also harvested for hiking, as it is 10 times lighter in dried form.

Dried carrots are one of the ingredients for making borscht from dried vegetables.

One of the oldest ways to preserve carrots is to dry. Dried carrots were considered an exquisite dish under the rule of Charlemagne and were a delicacy. In Russia, carrots were dried in a shady place, in a draft. In the XVII century.

in Europe, dried carrots were used when cooking soups. Now, dried carrots are used by the housewives of many countries, because this product is a component of various dishes, so it is important that the root vegetable is always “at hand”.

How to dry carrots at home

In winter, there are not so many fresh vegetables, and the price rises significantly.

The way out in such a situation is to freeze, dry, or dry. In this article we will understand how to dry carrots at home.

What carrot to choose for drying and how to prepare it

We begin, perhaps, our theory with the choice of standing roots. You may not know, but not all varieties are ideal for drying. The best choice is considered to be late-ripening carrots, as it is more resistant to various diseases, and it is stored longer without losing its natural rich taste.

As for the preparation of carrots, this process consists of several stages:

First you need to properly dig the fruit

If you do not buy them in finished form on the market or in the supermarket, and grow with sweat and blood in your garden, then remove the roots from the ground properly.
You need to tackle the tops and pull the fruit gently (if your soil is very hard, pry the ground with a shovel) so as not to damage its integrity.

Getting out of the ground, we put the dug-out crop on a cloth, paper or pallet, so that the root crops may be slightly weathered and free from moisture.

After pre-drying, proceed to cutting the carrot tops

For the cut, you will need scissors, with which we cut it down to the very base from which it grows. If not cut to the end, then from the remaining plots may begin to grow new stems with leaves.

Do not hurry to throw out the tops - it can also be successfully dried.

After all the manipulations, it remains only to clean the carrot from dirt and send it to dry either in the open air or in some modern household appliance. This will be further discussed.

Read more about the methods of quick cleaning carrots from dirty accumulations and peels in one of the articles on our portal.

How to dry roots at home

  1. Fruits without rot, mildew and other damage to my (rather carefully) in ordinary cool water.
  2. Next, clean the fruit (link to the article on cleaning carrots is above).
  3. Now it remains to chop them, arrange them on a sieve, baking tray or tray and leave to dry in direct sunlight for 10-14 days. Every few days, drying should be mixed so that all the carrot slices dry out evenly.

You can cut carrots for drying as you like: rings, half rings, quarters, plates, cubes, or even rub it on a grater. The shape of the carrot does not matter, its thickness is more important. Cut the roots thinly - so they can dry up much faster.

Properly choose a root vegetable and prepare it for drying.

1. For drying, choose fresh, medium-sized roots, early and mid-season varieties are better suited. The color is desirable to choose a bright orange, which indicates a high content of carotene in carrots.The core must be not coarse and small. It is better to choose carrots of the same size.

Plant and neck are removed. Do not rush to throw out the tops, it contains a large amount of vitamin C. It can also be dried and later used as a seasoning for dishes. Root crops are cleaned and thoroughly washed, and damaged areas are removed.

The prepared product is spread on a baking sheet and dried. Now, the drying process can be facilitated by the modern Isidri dryer for fruit and vegetables, as the drying process is faster and useful substances and taste are saved much better. 3

Ready dried fruit is elastic and slightly brittle, it is better to store it in a cloth bag or glass jar.

Dried carrots source of vitamins and minerals

Many dried vegetables do not lose their beneficial properties for the human body. The same applies to carrots. This is a very valuable winter food. When drying the root, carotene almost does not disappear. In addition, dried carrots contain potassium, iron, phosphorus, nickel, calcium, iodine, and many other minerals that are good for health.

Carrots contain many vitamins: A, B, C, E, K groups. Carrot does not lose carrots, 100 grams contain 221 kcal. Carrots contain a large amount of dietary fiber. Fresh root has a peculiar smell - it is a merit of essential oils.

If you want to keep them in full, it is better not to use the oven for drying, but the well-proven Ezidri electric dryer.

Useful properties of dried carrots

The constant use of carrots has a beneficial effect on the functioning of the human body. Its chemical and mineral composition can help overcome many diseases. It is recommended to enter into the diet of people with fatigue, weak immunity.

It has long been known that eating carrots in sufficient quantities has a positive effect on visual acuity. This magical property of carrots gives thanks to vitamin A, which is so fond of our eyes. Dried root vegetables are recommended to be used to lower blood pressure, stroke, varicose veins.

Due to its high fiber content, digestion is improved. Care should be taken to use dried carrots for people with an ulcer, especially in the acute period of the disease. Carrots have a positive effect on kidney and liver cells, have a diuretic and choleretic effect.

In addition, carrots are often used for cosmetic procedures, as a means to rejuvenate the skin.

Where can I use dried root carrots?

Dried carrots are added to almost all the first and second courses. It gives the dishes a taste and a specific golden color. It is more often used when cooking broths, both vegetable, and meat, jellied. To the vitamins and minerals that carrots are not disappeared, it should be added 15 minutes before the readiness of the dish.

Dried carrots are often used as camping food. This is a great alternative to fresh carrots, if you are going to nature. In the campaign, dried carrots will save you from cleaning and washing of root crops, will ease the weight during transportation.

You can also prepare a mixture of several dried vegetables for such needs, for example, carrots, cabbage, onions, sweet peppers, parsley, dill, etc. And already being in the open air, you can easily make a soup of dry vegetables on the fire.

Dried carrots are used in baking.

When kneading standard bread dough, add 2 tablespoons of the product. In this case, the amount of water must be increased by 20 ml. You will get healthy carrot bread.

Carrots are a useful and indispensable product in the kitchen that is used to prepare many dishes. But it is not always possible to buy a fresh root vegetable, in this case carrots dried by you can become an excellent alternative. She is always on hand and is not inferior to any taste or healthy qualities of fresh.

Good or bad?

Is it possible to dry carrots for the winter? Not possible but need to! Judge for yourself when drying the most important elements of carrots, in particular provitamin A and carotene, are saved by almost 95%.

In order to have an idea about all beneficial properties of dried carrotsIt is necessary to get acquainted with its composition:

  • carotene,
  • Sahara,
  • fixed oils,
  • nitrogenous substances
  • salt,
  • flavonoids,
  • enzymes
  • alimentary fiber,
  • vitamins: C, A, B, B2, PP,
  • folic acid,
  • potassium, sodium, iron, calcium, iodine, phosphorus.

Beta carotene, part of the dried product, a positive effect on the functionality of the organs of the respiratory system.

Once in the body, beta-carotene is converted to vitamin Aplaying one of the most important roles for women's health.

Due to its beneficial properties, the consumption of dried carrots helps to strengthen the retina.

For example, people with conjunctivitis, myopia, blepharitis, and night leproto should consume regularly this product.

Also include in the diet this product is recommended for people with increased fatigue. Regular consumption of dried carrots helps to strengthen immune system, increase vitality and accelerate the regenerative processes of the human body.

You can find out in what time frame and how best to harvest carrots for storage for the winter, so that it contains most of the vitamins and nutrients, from our article.

The benefits or harm of dried carrot tops? The positive effect of carrot tops is to huge amounts of vitamins and mineral saltscontained in the land part of the plant. Plant contains:

  • selenium, which is a natural antioxidant,
  • sucrose (main content),
  • carotene,
  • B vitamins, as well as C, E, PP, D,
  • phosphorus, iodine, magnesium, potassium, fluorine, iron, zinc, manganese.

The plant that has undergone the drying process, surpasses the fruit itself on the content of minerals and vitamin C. The microelements included in the composition help to eliminate puffiness, purify the blood, and neutralize toxins in the body. It has a beneficial effect on the function of the lymph nodes.

The beneficial effect of carrot tops on muscle tone, adrenal function has been proven. Consumption of dried root vegetable helps boost immunity. The effects of the beneficial substances of the tops affect the nails, hair and skin.

Regular consumption of dried carrot tops positive effect on metabolic processes in the body.

Thanks to the leaves, the vessels are cleared of cholesterol plaques, blood circulation is improved.

Substances that are contained in the tops after drying, help in the fight against such diseasesas tuberculosis, vitamin deficiency, renal diseases, cardiac pathologies, diseases of the bladder.

The harm from dried carrot leaves is only available in it. caffeine. Sometimes the consumption of tops can cause a disturbance in the work of the digestive organs.

Energy value:

  1. Dried carrots - 221 kcal / 100 g
  2. Dried carrot tops - 35 kcal / 100 g

You can learn about how carrot drying differs from drying in our article “How to make dried carrots at home”?

Basic Drying Rules

How to dry carrots for the winter? Starting to dry this root, you need it prepare.

Sort the carrots by size, cut the tops and cut the green neck. After this carrot must be checked for availability damage (if any - eliminate). Rinse graded carrots thoroughly and immerse in boiling water.

Blanch carrots need from 12 (small) to 20 minutes (large). Willingness can be determined by piercing carrots with a toothpick - it should enter the fruit with little difficulty. After heat treatment of carrots, it must be cooled under running water.

How to cut carrots for drying? Chilled carrots can be cut cubes, fine straws or circleswhose thickness should not be more than 3 mm.

On air

The best place for air-sun drying is an open dry area away from environmental factors (roadways, landfills).

The best choice would be a place in the garden.

It is better if the chosen place has a small slope to the south side so that the sun's rays would warm this area. as long as possible during the day.

Prepared for drying and chopped carrots are scattered on a long sieve or a tray in a thin layer and placed under the sun. If the process takes place on a tray, then the root vegetable is necessary stir every few daysif the drying is done on a sieve - you can not touch the carrots.

Air-sun drying - the process is quite long - for high-quality processing is required at least 2 weeks. After the root has been dried it must be carefully reviewed. Untried and contaminated pieces are removed from the total mass.

Like the fruit itself, carrot tops need to be prepared before drying. For this you need to carefully to wash ground part of the root, to dry, finely chop and arrange in a single layer on a cardboard or wooden tray.

When the tops are completely dried, it must be ground to a powder and poured in glass containerswhere it will be stored with tightly closed lid.

About the benefits of carrot tops for the body and rules of its drying at home you will be told by an experienced housewife in this video:

How to dry carrots at home? In addition to the natural drying process, there is also artificial. By artificial process can be attributed drying in a microwave, oven and electric dryer.

In the microwave

In order to dry carrots in the microwave, it must be cut into small pieces, dried and put a lot between two paper towels. The resulting bundle is placed in the microwave with water tank (glass). After the first 3 minutes of the process, check the readiness of the root in every 30 seconds. It is important to monitor the state of the water in the tank - it should not boil away.

How to dry carrots in the oven? The most common The method is to dry carrots (like other vegetables and fruits) in the oven.

To do this, a root vegetable that has been prepared is sprinkled on a baking sheet and dried in a cupboard at a temperature of 65-80 degrees Celsiusperiodically stirring.

The cooking time of dried carrots in the oven is from 6 to 8 hours.

How and what to store?

After drying, the product is kept for 1-2 days in a wooden box, and then poured in tin or glass containers and tightly closed. Stored dried carrots for the winter in a cool, dark room.

Dried carrots - a recipe: medium-sized carrots are washed, placed in boiling water and boil for 5-7 minutes. After the fruit is cooled, placing them in a container with cold water.

Grind boiled carrots with a coarse grater and spread out on a pan, strewn paper.

Within 30 minutes carrots podvyalit in the oven at 60 ° C and then increase the temperature to 80 ° C and continue the drying process 4 more hours until full readiness.

Dried carrot chips, which cooked properly, has bright orange color, a dense and elastic consistence.

Drying carrots at home has clear advantage before other ways of its preparation for the winter. The process does not require special equipment, packaging or skills. Drying occurs due to the evaporation of their fruit water, while maintaining all the useful qualities.

How to dry candied carrot In the oven, you can learn from the video:

Frozen carrots

The easiest way to preserve carrots in semi-finished form for a long time. It is enough to wash and clean the roots, cut into rings, cubes, straws or put on a large grater - and in plastic bags or containers to send in the freezer. In winter, such carrots are easy to use when cooking first courses, side dishes, and any salads.

The easiest way to preserve carrots in semi-finished form for a long time - freezing

Dried carrots

Dried carrots - tasty and healthy preparation. In winter, it is convenient to add it to soups and borscht, to stewed potatoes, and to any cereal. Drain carrots in several ways.

Dried carrots - tasty and healthy preparation

  • Straws
For this method select the brightest root vegetables. To properly dry the carrots, the roots are washed and boiled for 10-15 minutes. Then cleaned from the skin and cut into strips (no thicker than 5-7 mm). Dry in 1 layer in the oven at + 75ºС.

  • Grated on a coarse grater
Washed carrots boil for 5 minutes., Peel, grate on a large grater, dry up in room conditions, dry in the oven, spread out in 1 layer, at a temperature of + 75ºС. Depending on the duration of drying, the carrot may be dried (slightly underdried) and dried. It is good not only for adding to dishes - many children (and adults) eat it with pleasure and so on. Try it, very tasty)

Canned in kind

Housewives whose homes are not welcome spices and spicy seasonings, can prepare a natural carrot, which in the winter can be used to make salads or even as a separate dish. It is perfect for diet.

In this video - how to prepare for the winter natural canned carrots

In salted carrots, most of the nutrients and vitamins are preserved. Like all other salted vegetables, the carrots thus prepared are used in vinaigrettes and salads, hot dishes and soups. Best for salting table varieties ('Nantes', 'Moscow Winter', 'Gribovskaya') of a juicy orange color, with a small core. Carrots are salted in both unpeeled and purified form.

Salted whole carrots in a tub


  • water - 1 l,
  • salt - 60-65 g

Dissolve salt in boiling water, 5 min. pickle boil. Cool and pour carrots with cold pickle.


  1. Wash carrots thoroughly.
  2. Lay in rows in the prepared container (tub), pour with the cooled brine, put pressure on the wooden circle. The pickle should be 10-15 cm above the carrot layer.
  3. Withstanding in room conditions 4-5 days for fermentation, the container is transferred to the cold, where it is left until winter.

Board: If the housewife "overdone" with salt during the pickling, the carrots can be soaked in boiled water before use.

Pickled carrots

  1. Wash and clean the carrot, cut it into circles, cubes, cubes.
  2. Pour a little salt at the bottom of the tank, put carrots on 3/4 of the container volume, pour 6% of cold brine almost to the top, put pressure and leave for 4-5 days for fermentation. Then transfer to cold.

Pickled carrots

How to dry carrots in the oven, saving vitamins

Residents of ordinary apartments can not afford to dry the vegetable at home. The balcony is not the most suitable place for this: the sun's rays hit it only a few hours a day, and the airing is bad there (especially if it is glazed).

But there is a solution - drying in the oven (gas or electric). In the oven, the fruit dries faster than in the sun, but you have to tinker a little. If this does not scare you, then proceed.

Pickled carrots

Remarkable blanks are obtained by using a variety of marinades. Such carrots in the winter "with a bang" will go to salads, vinaigrettes and as a side dish to meat. And of course, pickled carrots are good, as crispy, with a pleasant sweet-sour taste, snack.

Marinated carrot is good

Marinated carrots: recipe 1

For the marinade (per 1 l of water):

  • salt - 50 g,
  • sugar - 90 g,
  • acetic essence - 1 tbsp. spoon.

Ingredients (per 1 liter can):
  • carrot,
  • allspice - 8 pcs.,
  • black pepper peas - 8 pcs.,
  • Carnation - 5 pcs.,
  • bay leaf - 1-2 pcs.,
  • Cinnamon, garlic or herbs - on request.

  1. Wash the carrots, peel them, put them in salted boiling water for 3-5 minutes, cool and cut into slices (optionally, in bars, slices).
  2. Put carrots in jars, pour hot marinade, sterilize for 20-25 minutes, roll up, turn on lids, wrap until cool. 0.5 liter cans sterilized for 12-15 minutes.

Pickled carrots

Bulgarian pickled carrots: recipe 2

For the marinade (1 l):

  • salt - 30 g,
  • sugar - 60-70 g

  1. Wash carrots, peel, cut into slices up to 1 cm thick, immerse in boiling water for 3-4 minutes.
  2. In each liter jar pour 100 ml of 9% vinegar, 200 ml of vegetable oil, put carrots and 60 g of garlic, pour hot marinade, sterilize for 15 minutes, roll up.

Winter salads, appetizers and caviar

Salads and carrot snacks suggest the introduction of other additional ingredients. These are usually tomatoes, sweet or bitter peppers, onions or garlic. It should be noted that carrot salads are very tasty. In addition to direct use as a snack, they are simply spread on bread, added to the broth when cooking soup or borscht.

It is important that carotenoids contained in carrots are not destroyed by heat treatment - this makes such preparations even more attractive. Today we offer two interesting recipes for winter carrot salads:

Autumn Salad

For cooking you will need:

  • carrots - 2 kg,
  • tomatoes - 1 kg,
  • garlic - 3 medium cloves,
  • salt - 1 tbsp. spoon,
  • sugar - 2 tbsp. spoons
  • vegetable oil - 4 tbsp. spoons
  • Apple vinegar - 2 tbsp. spoons
  • black pepper peas - 10 pcs,
  • Carnation - 1-2 pieces,
  • ground coriander - 0.5 tsp.

  1. Grate carrots, peel tomatoes and chop them (using a meat grinder, blender, manually), chop garlic too.
  2. On low heat for 5 minutes. brown the carrots, then add the tomatoes, garlic, sugar, salt and spices. Simmer under the lid closed for 20 minutes, periodically stirring the vegetable mass.
  3. Add vinegar, mix and stand under the lid closed for another minute.
  4. Arrange in prepared jars, roll up, turn on the lids and wrap well until cool.

Carrots on the board

Salad turns out tasty, beautiful, with original gentle taste. You can store it for up to a year in a cool dark place.

Korean carrots

For cooking you will need:

  • carrots - 1 kg,
  • garlic - 7-8 cloves,
  • hot pepper - a small piece.

For the marinade:

  • water - 0.5 l
  • sugar - 6 tbsp. spoons
  • salt - 4 tbsp. spoons
  • vinegar 9% - 3 tbsp. spoons
  • vegetable oil - 1 cup.

  1. Grate carrots on a special grater (or on a large grater, if there is no special “Korean”), mix with chopped garlic.
  2. Put hot pepper in a jar, fill carrot with garlic with a mixture and pour boiling water for 15 minutes. Then drain the water, fill the jar with boiling marinade and immediately roll up. Turn on the lid, wrap until cool.

Experiment, look for your taste.

Vegetable oil in the preparation can be sunflower or olive, table vinegar can be replaced with wine or apple, if desired, you can add coriander or black pepper. That is, experiment, look for your "Korean" taste!

In the next video, Elena Bazhenova shares her recipe for making a winter salad of carrots, tomatoes, and pepper:

Carrot Caviar

This is one of the most favorite blanks of our hostesses. It is prepared simply and stored well, and is eaten, as a rule, one of the first. Adding different ingredients and spices, it is possible to cook caviar in different ways every year, so that it will always be a new highlight of the winter table.

Carrot caviar - one of the most favorite blanks of our hostesses

Carrot juice and mashed potatoes

Of course, like any juice, freshly prepared carrot will be both healthier and tastier than canned. But the preservation of juice is a great alternative to the purchased one, and the preparation of “your own” juice from the country carrot that you just brought from the garden is always the right decision.

Carrot juice and mashed potatoes are extremely healthy and tasty.

Carrot juice

For cooking you will need:

  • carrots - 1 kg,
  • water - up to 1 l,
  • sugar - 1-2 tbsp. spoons.

  1. Wash carrots, peel, chop, boil in a small amount of water (1.5 - 2 cups) until softened.
  2. Cool, beat with a mixer until smooth.
  3. Add sugar to 500-600 ml of water and boil for a few minutes.
  4. Combine hot syrup and carrot mass, bring to a boil, cook for 5 minutes, pour into sterilized jars, roll up. Turn on the lid, wrap until cool.

If you add apple or pumpkin juice to carrot juice, you will get products of great taste and utility.

If you add apple or pumpkin juice to carrot juice, you will get products of great taste and usefulness, which in jars will wait for their turn even until the next harvest. In winter, you can add citrus juice to canned carrot juice or color it with various additives and spices.

Orange Miracle Jam

For cooking you will need:

  • carrots - 1 kg,
  • sugar - 0.5-1 kg,
  • citric acid - 2-3 g

  1. Wash carrots, peel, cut into equal pieces (slices, circles, cubes - if desired), cover with sugar and leave for a day to let the juice.
  2. Add a little water, cook until tender over low heat.
  3. Add citric acid (or lemon juice), boil a few more minutes, expand into ready hot sterilized jars and roll up. Turn on the lid, wrap until cool.

In carrot jam, you can add orange or lemon peels, lemon balm (leaves), cinnamon, mint, vanilla and so on. It turns out "unrecognizable" unusual and tasty jam. They can decorate the cake, serve for tea, and just spread on bread).

Some housewives cut carrot as an asterisk for jam - then the dish turns out to be unusually beautiful. Try to do so - and you will definitely become the star of culinary art of the coming year!

In the following video - another video recipe of jam, from young carrots with cinnamon:

Carrot jam

This rather unusual dish for us in the Middle East was already known several centuries ago. Nobody was embarrassed there that a sweet dish was prepared from a vegetable. Although why a vegetable? In 2001, carrots officially became ... fruit! Yes, yes, and it happened thanks to the carrot jam, which in Portugal is considered a national delicacy and an object of export, and in the European Union you cannot make jam and jams from vegetables. EU officials had to cheat and recognize carrots as fruit!

That is why today we will offer you a recipe for this delicacy! In the meantime - a few “jam” nuances.

  • it is very important not to digest! The jam should be rather thick and slightly viscous, but not frozen like jelly,
  • It is recommended to boil it at a temperature slightly higher than + 100ºС (exactly: +103. + 104ºС),
  • You can determine readiness by placing a spoonful of jam in the fridge for a few minutes. If a wrinkle wedge appeared on the surface - consider the delicacy is ready!

In the simplest carrot jam, only sugar and lemon are added.

The easiest carrot jam - with the addition of sugar and lemon. But you can bloom carrot delicacy with any additive - pumpkin, zucchini, beetroot, cinnamon, nutmeg ... how much fancy!

And here is the promised recipe, thanks to which our carrot is considered a fruit in the European Union. Tatyana Litvinova will present it in the following video:

Carrots with fruits and berries

You can prepare a carrot with fruit or berries. It will also be a delicious “find” on a cold winter day, recalling the bright sunny summer and the golden carrot autumn.

Carrots with apples
To prepare the marinade will require:

  • apple juice - 0.5 l,
  • vegetable oil - 100 g,
  • coriander seeds - 1 tbsp. spoon,
  • water - 0.5 l.

  1. Wash carrots and peel them, cut them into thin slices or put them under a large grater.
  2. Apples sour varieties washed, cut into slices or slices.
  3. Put carrots and apples in sterilized jars, pour boiling marinade and roll up. Turn on the cover and wrap.

You can prepare carrots with fruit or berries

Carrots with gooseberries

For cooking you will need:

  • carrots - 1 kg,
  • gooseberry - 1 kg
  • sugar - 0.3 kg.

  1. Peel carrots, boil and rub (knead).
  2. Boil the gooseberries in a small amount of water and rub.
  3. Mix grated carrots and gooseberries, add sugar, bring to a boil and immediately lay in hot jars and roll up.

By adding various fruits, berries, and spices to the harvest, one can achieve a rich "carrot-fruit-berry" variety for winter tables.

From carrots it turns out a lot of blanks for the winter

As it turned out, carrots make so many pieces for the winter! And it is not at all important that the ability of a carrot to improve eyesight is just a beautiful myth invented by the British. Let this story remain a story, and our carrots and our eyesight improves, and the wounds heal, and youth prolongs! Therefore, every year we will harvest more and more this sunny orange wonder of our gardens for the winter.

Bunny with a carrot

And if you also share your interesting recipes, the carrot will certainly become your favorite guest every day at every Russian table!

Recipe Tips:

- - It is possible to store dried carrots for a very long time, but it is necessary to comply with important requirements. First, keep it in a dry place. And for storage fit both glass tanks, and paper or plastic bags.

- - Dried carrots can be used both in the original form and for cooking. For example, adding a pinch of carrots in the broth or soup, you get quite a full dish. In addition, carrots, straightened during the heat treatment, will give the dish a special taste and aroma.

- - Preparing dried carrots for yourself will save you a lot of time at the time of cooking in the future. After all, it will already be cleaned, rubbed and, moreover, cooked.

Benefits of the procurement method

This method of harvesting a root has several significant advantages:

  • you can choose a convenient drying option,
  • does not take much space
  • it is not necessary to keep in cold
  • saves most of the nutrients
  • always at hand
  • is an ingredient in many dishes,
  • does not spoil for a long time due to lack of moisture.

Preparation and blanching of the root

Having picked up a product of the necessary size and quality, it needs to be cleared and removed tops. If, however, caught the spoiled root vegetables, you need to cut the damaged places. Then the raw materials are washed thoroughly and blanched entirely in boiling water. The process, depending on the size, takes 10–20 minutes. To check the readiness, the product is pierced with a toothpick: it comes in with little resistance, which means it is ready.

Air sun drying

For the natural method of drying choose on the site place on the south side, so the raw material will be longer under the sun. It is desirable that there is no roadway nearby, so that dust and dirt will not fall on the product. Well, if you have a large sieve, but you can use a tray or tray covered with a clean cloth. Scatter the raw material in a thin layer, closer to each other and leave in the open air. If the product is not on the sieve, then from time to time it is necessary to turn it over. For high-quality treatment of the sun and air will take about two weeks.

How to determine readiness

Ideally, the moisture in the finished product should decrease by about 15%, but since it is difficult to determine, look at the elasticity of the pieces. They should be in moderation fragile but not crumble.

What can you use

Dried carrots have a wide range of applications:

  • in vegetable and meat stew,
  • in soups and borscht,
  • in porridges,
  • in casseroles,
  • in fish and meat dishes,
  • in baking sweet and savory,
  • when baking bread
  • for making drinks
  • in sauces and gravy.

From dried raw materials you can make healing tea, but you need to know how to dry carrots for tea. If drying was carried out in a natural way, then there are no nuances. Subtleties are in the drying with the help of the oven: the process is carried out in three steps for 20 minutes. After each reception, the raw material is cooled, then dried again. The temperature at the same time - 200 degrees.

Carrots in our kitchen are used everywhere: in the first and second dishes, in desserts and pastries. Preparation for the winter will be an indispensable tool for any hostess - cheap, convenient and fast. And the useful substances which remain in it during the period of an avitaminosis will become good prevention of anemia and viral, respiratory infections.

Dry carrot fruit in a home oven step by step

  • My vegetables so that nowhere on the surface of the fruit could not see the dirt.
  • After washing, clean the roots.
  • Now it is necessary to blanch them so that neither taste nor healthy properties are lost. We boil water, put our peeled carrots in it, boil them for 15-20 minutes (the cooking time depends on the size of your fruit). Immediately after boiling, dab them with cold water.
  • We give the carrots to the blanched to cool, then cut into any geometric shape, but not thicker than 3 mm.

  • Everything is evenly distributed on a baking sheet and placed in an oven heated to a temperature of 60-80 degrees, dried for about 4-6 hours. From time to time drying must interfere.

Leave a small distance between the pieces so that they do not stick together, and do not lay the cut in several layers, otherwise it will be bad and dry for a long time.

How to dry carrots in electric drier

Ideal for drying any fruit suitable dryer for vegetables. It is easy to use and, just like the oven, allows you to quickly dry carrots in bulky portions.

Drying carrot fruits should be carried out as follows:

  1. Wash my carrots, scrape off the top layer, cut into small pieces.
  2. We lay out the sliced ​​or ground mass on the trays of electric dryers, set t to 65 ° C and bring to readiness 5-6 hours. In the process, trays need to be rearranged in places, so that the drying was uniform.
to content ↑

Recipe for drying raw carrots in aerogrill

It is possible to dry tasty and quickly favorite fruits in aerogrill. This process is not much different from a similar procedure in other types of household appliances, but it still has certain differences.

To dry carrots in aerogrill, you need:

  • Vegetables wash, peel, wipe, getting rid of moisture.
  • Now you need to finely chop everything, and it is better to grate on a grater for carrots in Korean.

  • After chopping the root crops, it is necessary to lay them out on a grid in one layer, which should be placed in the appliance in turn.

  • The conditions under which the product should dry are as follows: t = 120 ° C, the blowing rate is average. Drying time - 15-30 minutes. The more you put carrot slices, the longer it will last, so it’s best to dry in medium portions.
to content ↑

We dry on steps in a microwave oven a crude carrot

  1. Washed peeled vegetable cut into sticks or straws (the thickness of each piece should be small).
  2. Put the sliced ​​fruit on a plate covered with a paper towel and cover them with a paper towel on top.
  3. We put the plate (flat) inside the device, next to it we install a glass filled with water.
  4. We give the microwave heat, turning it on at full capacity, literally minutes at 3.

If after a few minutes of drying (at full power) the carrot remains raw, the power will have to be reduced from maximum to medium, and then continue cooking for half an hour, or even forty minutes. Watch all this time so that the water from the glass does not completely evaporate.

Secrets of drying carrots in the oven for tea

However strange it may sound, they even put dried carrots in drinks, for example, in tea. But dried carrots should not only be where, but either under the sun or in the oven.

In the sun, the process is exactly the same as we described in the article above, but drying for tea takes place in the oven in a slightly different way compared to traditional oven drying:

  1. Cut the carrots on the baking sheet in the oven, heated to the limit.
  2. First, we dry the product at this temperature for 20 minutes, then remove it from the oven and let it cool at room temperature.
  3. Next, put the baking tray in the oven again, dry it at the maximum degree of 20 minutes and let it cool again. In total, it is necessary to dry and cool 3 times.

It is a little with troubles, but tasty and useful will turn out as a result.

Rules for storing dried carrots at home

After drying, the product must be held for a couple of days in one large container so that the remaining moisture in the carrots can be evenly distributed.

Further, we shift everything into an airtight closing vessel (tin or made of glass) or into a cotton bag.

If up to this point you still doubted whether it is possible to dry carrots at home, now you know for sure that it is not just possible, but necessary.

After all, dry carrots are used as an additive to many first, second courses and even take aromatic tea for brewing.

Agree, the range of application is very diverse and wide. So take note of our proven and step-by-step master classes - they will come in handy more than once.

Subscribe to the portal "Your Cook"

For new materials (posts, articles, free infoproducts) specify your name and email

Watch the video: How to Dehydrate Carrots (March 2020).