Monday, October 3, 2011

Dehydrating Leeks

A basket full of leeks.  What am I going to do?

Our favourite recipe is leek and potato soup, but I can't possibly make that much soup all at once.  If I had proper cold storage, I could store them for quite a long time.  Sadly, I don't have a great storage place - our garage gets too cold and our basement gets too hot.

Luckily, I have a handy dandy dehydrator that I can use.  Here's what I did.

I cut off the roots and leafy greens outside.  I also peeled off the first layer to keep as much of the dirt outside as possible.
To get all the dirt out, slice the leeks in half and wash thoroughly, holding on to the end so the whole thing doesn't come apart.

 Slice into 1/4 inch pieces, separate and spread on dehydrator sheet.  I had close to 40 leeks which covered 9 trays.
 Leave in the dehydrator at 135 degrees Farenheit for 6 hours or until leeks are crispy.

Cool dried leeks completely and store in air tight containers.
These will be so easy to use for soups and stews, simply toss in a bunch to whatever dish could use a little leek flavour.  They rehydrate very quickly and don't require soaking.

They're so pretty, I'm excited to have them in my cupboard -even better than that crazy beet root powder!


WolfSong said...

I think that "crazy beet root powder" would make very pretty, and tasty, homemade pasta. I'm considering drying a few beets just to try it!

Getty Stewart said...

It's July 2012 and I'm just finishing up our dehydrated leeks (I forgot they were in the basement!). They are so good in soups and spaghetti sauce. I'll definitely do this again if I get another big bounty this year.