Dehydrated Parsnips



  1. Use only crisp, tender vegetables. Wash. Cut off roots and tops; peel. Cut in slices or strips 1/8 inch thick.
  2. Steam for 3 to 5 minutes or boiling water blanch for 2 to 3 minutes.  Cool promptly in ice cold water.  Drain well and pat dry.
  3. Preheat dehydrator following manufacturer instructions.
  4. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  5. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  6. Check for dryness at the end of the minimum drying time, and then more frequently as drying progresses. Estimated drying time is 6 to 10 hours. Let a sample piece cool to room temperature before testing.  Slices should be leathery to brittle.
  7. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Steam blanching: 3-5 min

Water blanching: 2-3 min

Dry time: 6-10 hours

Test for dryness: Tough to brittle


Colorado State University Cooperative Extension Publication no. 9.308, Preparation: Drying Vegetables