Carrot “Raisins”

This technique turns old, limp carrots into sweet treats. Enjoy them alone as a snack, in granola, or atop a carrot cake or other dessert.

Reprinted from Scraps, Wilt & Weeds: Turning Wasted Food into Plenty by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com)

Slideshow: More Carrot Recipes

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  • Servings: 1/2 cup dried

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Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 8 or more unpeeled medium carrots, cut into 2-inch long barrels about 1 inch in diameter (if larger, extend the cooking time)

How to make this recipe

  1. Use a dehydrator or, alternatively, preheat the oven to 150° F.

  2. Line a baking sheet with parchment paper.

  3. In a medium pot, bring the sugar and water to a boil and simmer until the sugar dissolves. Reduce the heat to medium, add the carrots, and cook for 6 minutes, until the carrots are tender. Let the mixture cool for another 2 minutes, then drain. (Reserve and refrigerate the liquid; it can be used to rehydrate the carrots or to sweeten other dishes.)

  4. Place the carrots in a single layer on the baking sheet. Dehydrate or dry in the oven for 8 to 10 hours, until they are completely dry and no longer feel rubbery. They should look like 1-inch-long batons. The “raisins” can be stored in an airtight container for several months. To use, rehydrate in a little warmed syrup.

Notes

The carrots take a while to dehydrate and they reduce in size significantly, so drying a larger amount at one time will be a more efficient use of oven or dehydrator space.






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