Oven recipes: how to make jerky carrots?

Oven recipes: how to make jerky carrots?

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In winter, regular intake of vitamins is very important.

Of course, you can use synthetic vitamins to maintain health, but it is better to use natural, which are found in large quantities in fresh vegetables and fruits.

But where to find in winter good fresh gifts of nature?

Where to get fruits that have not been chemically treated for longer storage and not grown in greenhouse conditions with the use of various kinds of fertilizers (and not always safe for the body)?

The answer is simple: vegetables and fruits it is necessary to procure for future use. You can read about how to store fresh carrots in the cellar, as well as how to leave carrots for the winter in a garden bed right in the ground, on our website.

Winter blanks can be done in various ways, however, many of the methods can reduce, and sometimes completely deprive food of all useful elements and vitamins... We have already talked about how to freeze carrots in the freezer for the winter in our article.

One of the methods by which vegetables and fruits retain their useful qualities, is drying - dehydration and further drying of the product.

General information

Carrots are a root vegetable rich in vitamins, minerals and trace elements. By harvesting this vegetable for the winter by drying, you can get a full-fledged vitamin and mineral complex. On our website you can find all the information you need to know about storing carrots.

Dried carrots is one of the methods of drying, during which there is dehydration of the fetus and drying it at a relatively low temperature, which contributes to the preservation of proteins.

Than drying carrots differs from conventional drying? Dried carrots, in contrast to dried carrots, have a more beautiful appearance, elastic consistency and bright taste and aroma.

You can also find out about various ways of drying carrots for the winter at home on our website.


What are the benefits of dried carrots? As already mentioned, the dried product retains its unchanged chemical composition... Carrots harvested in this way contain:

  • amino acids;
  • carotene;
  • salt and sugar;
  • enzymes and flavonoids;
  • alimentary fiber;
  • vitamins (A, B, B2, C, PP, folic acid);
  • trace elements (calcium, potassium, sodium, iodine, iron).

The main advantage dried carrots in front of other fruits is the content of carotene in its composition, which brings incredible benefits to the organs of vision.

For example, daily consumption carrots helps to strengthen the retina of the eye, helps to eliminate conjunctivitis, helps people suffering from myopia and blepharitis. Regular consumption of dried carrots has a beneficial effect on the health and functioning of the respiratory system.

The good influence of dried carrots on the vitality of a person is noted, acceleration of regeneration processes in the body. A small serving of dried carrots, eaten in the morning, can help fight sleepiness and fatigue.

The vitamins and minerals included in the composition help to increase the body's resistance to viruses and infections... Dried carrots are ideal for people with dysbiosis and intestinal atony.

Calorie content: 100 g of dried carrots contains 132 kcal.

Vegetable preparation

Before starting the process of harvesting carrots, you need to prepare the root vegetables.

It should be noted that carrots are suitable for drying. all table varieties.

Fresh carrots are essential clean thoroughly from earth and dust (wash with running water), remove tops, peel. Peeled root vegetables again Rinse, but already with boiled water, and let dry a little or dry towel.

Grind into circles, about 2.5 cm thick, or in blocks, the thickness of which should also be within 2-2.5 cm, and the length should not be more than 5 cm.

The chopped product must be placed in a deep container, sprinkle with sugar (for 1 kg of carrots 150-170 g of granulated sugar), pressing down with oppression from above. In this form, carrots is kept 12-15 hours at a temperature of 18 degrees.

After the specified time, the separated carrot juice is drained, again pour the same amount of sugar and withstand again in conditions of 18 degrees for another 15 hours. After re-separation of the juice, the carrots are placed in a container with hot sugar syrup (for 1 kg of carrots 250 g of sugar in 350 ml of water) and kept in it for 10-15 minutes.

Important: the temperature of the syrup should not be less than 90 degrees.


How to make jerky carrots? Drying:

  1. Discard the carrots obtained in the course of the above process on colander (for maximum moisture elimination).
  2. Expand on disgusted 1 layer.
  3. Place the baking sheet in dry dark place with good ventilation.
  4. After 2-3 days, pieces of root vegetables are necessary turn over and leave for another 7-10 days.

Readiness the product is determined by its consistency - carrots of medium soft, elastic, dense.

In the oven

How are dried carrots cooked in the oven? After preparing the root vegetable, the slices, sprinkled on a baking sheet, are placed in heated to 85 ° C oven for 20-25 minutes.

After letting the carrots cool down, they are sent to the oven again, but already for 40 minutesby lowering the temperature to 70 ° C.

The last heat treatment also lasts 40 minutes at 70 ° C.


Carrots with beet stalks

You will need:

  • 700 g of prepared and chopped carrots;
  • 300 g of beet stalks;
  • 350 g granulated sugar.

Mix carrots and petioles, place in a deep container and sprinkle with sugar... Place the filled container in a semi-dark room with temperature conditions 3-6 degrees... After 72 hours, drain the resulting juice, pour hot sugar syrup (sugar / water ratio 1: 1) for 15 minutes. Further, drying is carried out in a natural or artificial way.

Vanilla carrots

You will need:

  • 1 kg of peeled and chopped root crops;
  • 250 g granulated sugar;
  • 1 tsp citric acid;
  • 1 g vanillin.

Sprinkle the carrots cut into circles or cubes with sugar, after mixing it with citric acid and vanilla.

Withstand under oppression about 12 hours.

After the vegetable has released enough juice, the container must be put on a slow fire and boil.

At the moment when the mass begins to boil, the fire is turned off and drain the juice... Spread the fruits on a baking sheet and place in oven... Drying is done by the method described earlier.


The finished product is placed in glass containers with a sealed lid and placed in a dark place with a humidity of 65-70% and a temperature of 15-18 degrees Celsius. Shelf life - 12-18 months.

Dried carrots are used in cooking, added to tea, consumed as an independent delicacy. Carrots harvested in this way will a great alternative to sweets for small children.

A delicious product that can not only bring pleasure from its use, but also bring benefits for the body during the winter cold.

Watch the video: How to Make Honey Roasted Carrots. The Stay At Home Chef (August 2022).