This recipe may win the prize for prettiest bar snack: A pile of airy ruffles in dark burgundy, saffron orange, and ivory white. I have found a sturdy, sharp peeler is a great tool for prepping dehydrating projects, and here I put mine to good use reducing solid root vegetables to whisper-thin strips. Blanching the vegetables before drying helps to unify their textures, and it also hurries along the drying. Like many of the crisp vegetable snacks in this chapter, it is best to eat these soon after drying when they are at their most crisp. However, slightly less-crisp ribbons can be stirred into soups for extra flavor and nutrition.
Ingredients
- 2 medium parsnips, peeled
- 2 medium carrots, peeled
- 1 small beet, peeled
- 1 Tbsp olive oil
- 1⁄2 tsp curry powder
- 3⁄4 tsp sea salt
How to Make It
- Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil.
- Bring a large pot of salted water to a boil over medium-high heat. Fill a large bowl with ice water.
- While the water is heating, use a sharp peeler to make ribbons of the parsnips, leaving behind the woody center. Repeat to make carrot ribbons, and set aside separately. Repeat to make beet ribbons.
- Place the parsnip ribbons in the boiling water and cook for 30 seconds. Using a slotted spoon or a spider, remove the ribbons and put them directly into the ice water. After the parsnip ribbons have cooled, lift them from the water and lay them flat on a clean kitchen towel to dry. Repeat with the carrot ribbons, and then with the beet ribbons, keeping each vegetable separate.
- In a small skillet over medium heat, add the olive oil and curry powder and stir to combine. When the oil becomes fragrant, after about 11⁄2 minutes, remove from the heat.
- In a medium bowl, stir the parsnip ribbons with about one third of the curry oil and about 1⁄4 tsp of the salt and toss well. Repeat with the carrot ribbons, and then with the beet ribbons.
- Lay out the vegetable ribbons on the prepared trays. Dry at 135°F [57°C], until ruffled and completely crisp. Parsnips should be done in 6 to 8 hours, and carrots and beets may take 8 to 10 hours. Let cool completely.
- Peel the vegetable ribbons from the nonstick sheets, and mix together on the work surface.
- Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark place at room temperature for up to 1 week.
