If I'm aware that I have too many veggies of a type that I think will dry well and I have time, I will dry them at a very low temperature for several hours in the oven. I'd use a dehydrator if I owned one. I've done this with onions, tomatoes, mushrooms and kale. They keep for longer and will still go well into stews and chili.
I have frozen carrots before, and then mash them up upon thawing to make carrot muffins.
Fitness Minutes: (27,633)
2,361 12/18/13 11:08 A
I put them in soups or chili.
Fitness Minutes: (7,653)
173 12/12/13 2:30 P
Just because your carrots are no longer crisp, or your potatoes are slightly soft, doesn't mean you need to toss them. At this point they are perfect for roasting.
Carrots, potatoes, onions, cauliflower, asparagus, broccoli, cherry or grape tomatoes and brussel sprouts are great roasters.
Makes sure all items are of similar size. Toss with olive or canola oil, salt, pepper, and other seasonings (I like crushed red pepper and herbs de provence). Spread evenly on a foil or parchment lined metal baking sheet. Roast at 425 degrees until cooked through (about 20-10 minutes).
Vegetables at that stage are also perfect for soups, stews, and hashes. I even use old carrots and celery for my holiday dressing.
How to you use vegetables that are a little withered?
Edited by: WHOLENEWME79 at: 12/12/2013 (15:22)
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