West Bend Back to Basics FD-600 - Manual (Page 11)

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