Dry Carrots

Description

Dried carrots retain crunch, vibrant orange color, and nutrient density through dehydration. Originally native to Central Asia, these root vegetables have been cultivated for thousands of years. Boil dried carrots in stews and soups for taste and thickening power. Chopped dry carrots work well in stuffing recipes, rice pilaf, dal, and wheat berry salads adding a sweet, earthy taste and springy texture. Use in one-pot vegetable tagines to complement spices. Rehydrate in water first for carrot cakes. Dried carrots are also rich in beta-carotene, fiber, and vitamins.