Crispy Curly Caraway Carrots – Raw Treats with Snap
I love the Farmers Market in Santa Barbara for the heirloom vegetables that are not available anywhere else. Seriously, who knew about red and yellow carrots? What I love also is that you can find really large varietys that lend themselves well to dehydrating, though carrots have a lot of liquid in them and tend to shrivel. One of the things that you will notice above is that the flat discs and strips become very curly when you leave the skins on, as they have a different water content than the flesh. I like this anomaly.
Here’s how to make them:
- 1 large Red or Yellow Carrot (you can use Orange too)
Wash and slice as thin as your mandolin will allow.
Place in a bowl and drizzle Extra Virgin Olive Oil over them (sparingly). If you measured, it’s about 3 tablespoons.
Sprinkle about 1 teaspoon of very fine Sea Salt (I grind mine to powder so it distributes better).
Now make sure you have evenly coated the strips or discs so that the oil and salt is well distributed, take your time, this part counts.
I then sprinkle Caraway seeds on top. I have also sprinkled Cayenne, Smoky Paprika, Chipotle Chili and am thinking about Ginger next.
Place the strips or discs on Teflex and place into the dehydrator at 110 degrees for 12 hours – turn them over, they will be almost done, but wait…. be patient. After another 12 hours, they will be perfect.
I typically do one or two carrots at a time and fill up several trays in the nine tray dehydrator we have, you can do as much as you like.
So, now when you go to the Farmers Market this weekend, look for cool root vegetables that you can splash some EVOO and herbs on and make some tasty treats for your friends and family.
til we eat again,
ps. I do not have a relationship with any of the vendors or product here, I link to them so that you can see what I am using and decide for yourself.