Rehydrating & Enjoying Previously-Dehydrated Carrots

by Tammy Taylor~

Remember recently I ended up with a boatload of fresh carrots?  Now there was no way to consume that many carrots before they went bad.  So I was frantically sharing as many as I could with friends, family & neighbors but there were Still.  So.  Many.  Carrots.

So I dehydrated a huge bunch of them so I could enjoy them all winter long in our hot soups & stews. (you can read about dehydrating carrots here) These dehydrated carrots look awesome in my pantry in shining glass jars.  And they take no additional energy to store such as a refrigerator or freezer.  But I wanted to know how they would taste if I reconstituted them to enjoy as a veggie side dish.  Let’s check it out, shall we?

 

It’s easy to rehydrate carrots that have been dehydrated.  Just remember to more-than double the measure of water to carrots. (I typically use 2.25 cups of boiling water for each cup of cooked carrots) Then boil the water & pour the boiling water over the dehydrated carrots.  All that’s left to do is just allow them to sit & rehydrate for about 15-20 minutes.

 

1 cup of dehydrated carrots will typically rehydrate into about 2 cups.  So I took a shortcut – I measured 2-1/4 cups water in my large glass measuring cup & microwaved it until it was boiling.  Then I poured in 1 cup of dehydrated carrots and gave it all a stir to make sure the carrots were all in contact with the water.  I decided to stir in about 1/4 teaspoon minced fresh rosemary too for extra flavor.  Finally I covered it all with a hot pad to keep the steamy goodness going.

20 minutes later?  Voila!  I add a small pat of butter and our veggie side dish is ready.

Rehydrated carrots as a side dish with butter & fresh rosemary. I dehydrated boatloads of carrots, but can I rehydrate & enjoy as a side dish? Absolutely! Check out how easy it is. #TaylorMadeHomestead

I will say I was surprised that the sliced carrots didn’t flatten out more when rehydrated.  There remained a slight curl to the carrots.  Although they tasted fine, maybe I need to rehydrate them longer?  Or maybe actually boil the water during rehydrating?  Or perhaps the thin slices just don’t pop back to original shape?  When I sliced the fresh carrots with my food processor before rehydration I was concerned that the slices seemed to be a little thin, but figured they’d do just fine in my soups & stews.  And I’m sure they will! I also diced most of my carrots when I dehydrated them & I think I’ll like them better.  I’ll be sure to share my experience when I rehydrate them too.

In any event, it looks like we’ll be able to enjoy carrots all winter long not only in soups & stews, but as a delicious side dish as well.

Rehydrated carrots as a side dish with butter & fresh rosemary. I dehydrated boatloads of carrots, but can I rehydrate & enjoy as a side dish? Absolutely! Check out how easy it is. #TaylorMadeHomestead

~TMH~

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10 thoughts on “Rehydrating & Enjoying Previously-Dehydrated Carrots

    1. Taylor-Made Homestead Post author

      I didn’t notice anything different about the texture compared to carrots cooked any other way, Debra. I typically don’t slice them as thin as I did with my food processor prior to dehydrating though. So the rehydrated rounds were thinner than I typically enjoy when just cutting with a knife and cooking. I’ll be experimenting with the cubed dehydrated carrots next to see how they rehydrate. ~TMH~

      Reply
  1. snowgoose

    I’ve never had rehydrated carrots return to their original shape; they always have a bit of curl and scallop, even if I cook them all day in a soup!

    Reply
    1. Taylor-Made Homestead Post author

      OMGosh that’s so good to know snowgoose. They tasted just fine, but I wondered if I needed to do something different. Thanks for the tip! ~TMH~

      Reply
  2. MeanJean

    The carrots look great–what a great idea to dehydrate them for later! A while back I dehydrated a ton of celery, without blanching, it was fabulous for quick soups and stews, but, it was too chewy for “fresh” applications. I wonder if carrots need blanching so they rehydrate to a tender, not tough consistency? Love the blog– FABULOUS TESTED IDEAS…and fun to boot!

    Reply
    1. Taylor-Made Homestead Post author

      What a sweet comment, MeanJean – thanks! You may be right about the reason behind blanching. I was talking to my dad recently about dehdyrating and he asked if I thought food tasted the same before & after dehydrating. I told him I felt food always tasted pretty much the same, although the texture often is not exactly the same no matter how you preserve – canning, freezing, dehydrating. But if you’re using those dehydrated veggies in soups & stews I don’t really see a difference at all. ~TMH~

      Reply
    1. Taylor-Made Homestead Post author

      They were tasty Mrs Shoes, but I was over-zealous with a 1-cup portion of dehydrated carrots for two people. It made a lot! So we ate them two different meals as a side dish and the partial serving that’s still in my fridge will be used for the carrot requirement in my homemade chicken & dumplings tonight. None will be wasted, that’s for sure! ~TMH~

      Reply
    1. Taylor-Made Homestead Post author

      I think 1 cup of dehydrated carrots rehydrated into way more than we could eat, Wanda. (actually for TWO meals!) So in the future I’ll be rehydrating a smaller amount. The last of the leftover carrots will be added to my homemade chicken & dumplings tonight. Perfect! ~TMH~

      Reply

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