from Fresh Grown
This is a delicious way to use up those extra veggie bits for all kinds of flavour down the line. I use this seasoning for a dip mix, in salad dressing, dry rubs or marinades, to make a flavourful risotto, and to add seasoning to roasted potatoes or vegetables. With high flavour intensity, a little powder goes a long way (only a teaspoon or tablespoon at a time is needed) and lasts up to a year. This recipe is versatile; you can go beyond what I have used here. Add other dried vegetables or herbs to your liking. Consider it your creative starting point.
Ingredients
1 med onion, sliced thinly (or fresh green tops)
2 ribs celery, thinly sliced (or celery leaves)
1 head garlic, cloves peeled and sliced thinly (or garlic scapes)
Directions
Slice vegetables thinly; thicker pieces take much longer to dehydrate. You can dehydrate them using a dehydrator (feel free to multiply for a larger batch) or follow the oven-drying method below.
Oven drying method: Arrange sliced vegetables in a single layer on a large parchment-lined baking sheet. If your oven has a convection option that works at a low temperature (between 140-170°F), you can double or triple this recipe to make multiple baking sheets simultaneously. If not, stick to one large baking sheet.
As a pre-treatment, you can bake the vegetable slices at 350° for 5 minutes, then turn down the oven to the lowest possible temperature (usually around 140-170°F). Use the convection setting or oven fan if possible, to keep air circulating (if your oven doesn’t have this option, that’s okay). Prop the oven door open a crack with a wooden spoon or utensil to allow moisture to escape during the process. Dehydrate this way for 3-5 hours or until vegetables are brittle and no longer moist. Check multiple pieces for consistency. (Garlic slices or leaves may dry faster than items with higher moisture content; if done early, transfer them to a plate and allow them to cool.)
Once dehydrated: Always allow dehydrated vegetables to cool before turning them into powders or storing them. I like to leave them in an open container on the kitchen counter overnight to ensure they are as dry as possible before grinding them into powder the next day.
Grind dehydrated vegetables with a food processor, mortar and pestle, spice grinder, or coffee grinder to make powder. Place powder in a sealed jar or container. Store in the pantry or cupboard away from moisture and direct sunlight. Lasts up to a year.
Makes ¼ cup
Nada’s Tips & Tricks: Start with the three basic ingredients listed above and then change it up with whatever bits and pieces of vegetables you have sitting around bringing a different flavour to the mix.
Contents and images used with permission by Grey Arrow Press. https://greyarrowpress.ca/
