You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-round diet. The following scalloped asparagus recipe is from chapter 5, “Vegetables.”
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• 1 cup water
• 1 cup dried asparagus pieces
• 1 tablespoon diced dried pimiento
• 1 cup milk, approximate
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 hard-cooked eggs, shelled and sliced
• 1/4 cup grated cheese
1. Heat the water to boiling in a saucepan. Stir in the asparagus and pimiento; remove from the heat and let stand for 30 minutes. Near the end of the rehydrating time, preheat the oven to 350 degrees F. Lightly grease a shallow casserole; set aside.
2. Return the saucepan with the asparagus to the heat and simmer until tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Add enough milk to the cooking liquid to equal 1-1/2 cups.
3. In another saucepan, melt the butter and blend in the flour and salt. Gradually stir in the milk mixture. Cook over low heat, stirring constantly, until smooth and thickened. Carefully stir in the drained vegetables and hard-cooked egg slices. Transfer to the prepared casserole; sprinkle the top with the cheese. Bake for 30 to 45 minutes, or until lightly browned.
More from The Beginner's Guide to Making and Using Dried Foods:
Excerpted from The Beginner’s Guide to Making and Using Dried Foods © Teresa Marrone. Used with permission from Storey Publishing. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods.