Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 315 kcal | 89 kcal |
| Protein | 6.9 g | 2 g |
| Fat | 1.5 g | 0.4 g |
| saturated | 0.2 g | 0.1 g |
| Carbohydrate | 53.1 g | 15 g |
| sugars | 36.2 g | 10.2 g |
| Fibre | 21.5 g | 6.1 g |
| Sodium | 531 mg | 150 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.3 kg carrots
- Boiling water
Instructions
- Trim the greens and tips off the carrots then wash. You may peel if you like.
- Next use a food processor or mandolin to slice carrots into 3 mm slices. You may also shred them.
- Boil water in a pot and blanch the carrots in boiling water for 2-3 minutes. Remove from heat and cool in an ice water bath. Drain.
- Spread in a single layer on the dehydrator trays.
- Dehydrate at 52 °C for 9 hours.
- Let cool completely then store in airtight jars. They can last up to a year in a in a cool, dry and dark place.
- If you wish to make carrot powder then after the carrots have cooled place in a blender or coffee grinder and pulse until you have a fine powder. Store in a cool dark place in an airtight jar.
