Freezing dried vegetables is a simple, inexpensive way to preserve your vegetable inventory.
Freezing dry, dehydrated vegetables is much easier and cheaper than buying fresh or frozen vegetables.
Here are the steps to freeze dried vegetables: 1.
Put the vegetables in the freezer.
Place the vegetables directly on a sheet of parchment paper, lined up and placed on a cookie sheet or other flat surface.
Freeze for 1 to 2 hours.
The longer the frozen vegetables are in the fridge, the easier it will be to thaw them.
Drain the dried vegetables.
Cut the vegetables into bite-sized pieces.
Remove the stems and seeds, and discard the outer skins.
Remove all of the water, salt, and spices from the vegetables.
Add them to a small saucepan.
Bring the vegetables to a boil.
Once boiling, remove the vegetables from the pot and add them to the saucepan with the remaining ingredients.
Continue to cook until the vegetables are tender and a bit mushy.
The vegetables should be covered with a lid.
When the vegetables have cooked to a simmer, remove them from the sauce and place them on a plate.
Taste and adjust salt, spices, and seasonings to taste.
If you prefer to use dried herbs, you can use dried parsley, parsley berries, and basil.
Cook the vegetables for about 20 minutes on a low heat.
When ready to serve, place the vegetables on a serving plate.
The leftovers can be kept in the refrigerator for up to 1 week.
Serve with your favorite salad or stir-fry.