The following recipes show you why Celery is such a great vegetable to dehydrate!
With an Ezidri dehydrator you can create dried Celery slices, flakes & powder and more in no time at all! Dried celery makes a flavoursome addition when used in a variety of recipes like soups, casseroles & more! It is handy to keep some dried celery in a glass jar at all time - you will be surprised at how often you'll use it!
HOW TO DRY CELERY
Celery can be dried as pieces, flakes or powder, all of which are extremely useful! Celery powder for instance provides a very intense flavour ideal for adding to any soups or casseroles & even as a topping for your baked potatoes! If you choose to add dehydrated celery pieces to your soups etc, you may wish to rehydrate it first as it will draw a lot of the cooking liquid.
To dry your celery remove the root & leaves and wash well. Cut the celery into 1-2cm lengths - any smaller & they'll drop through your Ezidri trays when drying due to the extreme shrinkage! Place the lengths on your Ezidri trays & dry at 55 deg C (Snackmaker - Medium) for 6-10 hours.
You can also choose to grate your celery & create your own dehydrated celery flakes. These should take between 6 & 10 hours to dry, and should be placed on Mesh Sheets.
Celery leaves are also useful to flavour recipes - to dry simply pull the leaves from the stalks, spread onto Solid Sheets and dry at 35 deg C (Snackmaker - Low) for 6 hours.
Celery is 94% water so it will reduce in size dramatically. You may want to condense the trays a few hours into the drying process. When ready, celery should be quite crisp.
To create your own celery powder, simply place the dried celery pieces or leaves into a food processor and make into a fine powder. You may need to put the powder through a sieve & place the lumps into a food processor for a second time to achieve this. The end result will be a wonderful powder with a strong celery flavour ideal for cooking!
To make celery salt, mix equal parts of salt with the finely ground celery powder.
CELERY & CHEESE BAKE
2 cups dehydrated celery
1 cup sour cream
1 cup grated Cheddar cheese
1 Tbsp orange juice
1/2 tsp dehydrated orange rind
1 1/2 tsp dry mustard
1/4 tsp salt
Freshly ground black pepper, to taste
2 Tbsp sesame seeds
Place celery in a saucepan & barely cover with boiling water. Simmer for 15 minutes, drain & cool slightly. Stir in sour cream, grated cheese, orange juice, orange rind, mustard, salt & pepper.
Blend well & pour into a small, lightly greased baking dish. Sprinkle with sesame seeds & bake in a hot oven at 200 deg C. Remove from oven as soon as sesame seeds turn colour.
Cut into slices and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
WILD RICE & VEGETABLE PILAF
1 1/2 cups wild rice
1 1/2 cups white rice
6 1/2 cups chicken stock or water
2 cups rehydrated diced onions
2 cups chopped rehydrated celery
1/2 cup chopped fresh parsley, loosely packed
3/4 cup pine nuts, toasted
Salt & pepper, to taste
Cook rices separately, each in 3 1/4 cups of the stock, following package directions.
Chop bacon into small pieces & saute in a large pan over medium-high heat until crisp. Remove bacon from pan & drain off most of the fat.
Saute onions & celery over medium heat in pan until tender. Add parsley, cooked rice & pine nuts. Season to taste with salt & pepper.
Serve immediately & enjoy!
Recipe courtesy of The Dehydrator Cookbook, by Joanna White.