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Dehydrated Recipes

Carrot and Parsnip Fettuccine | Commercial Dehydrators

A delicious, healthy "pasta" that’s a delicious alternative to traditional fettuccine. Made with carrot and parsnip, this dish will bring as many nutrients to your diet as it does flavor.

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Machine recommendation
Carrot and Parsnip Fettuccine | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
2 hours
Ingredients
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Ingredients
macros
Instructions
  1. Use a spoon to remove brown stuff from the Portobello mushroom cap and cut into thin slices. Mix sliced mushroom and cherry tomatoes with 1 tbsp oil, pepper, garlic and salt by tossing to coat well. Spread on a dehydrator sheet and dehydrate at 135°F for 1 to 2 hours. The mushrooms should look slightly cooked or soft.
  2. In the meantime, peel parsnip and carrots into thin ribbons with a vegetable peeler. Pour into a large-size bowl and drizzle a little olive oil over vegetables.
  3. Mix carrot and parsnip fettuccine with the pumpkin seed pesto by tossing. Use your hands to work pesto into "fettuccine" because the pesto can be quite thick. The coated vegetable should be well mixed with the marinated mushrooms and cherry tomatoes. Trickle with pumpkin seeds and serve.
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Machine recommendation
Carrot and Parsnip Fettuccine | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
2 hours
Ingredients
  • 2 portabello mixed mushrooms
  • 1/2 cup pumpkin seeds
  • 2 tablespoons olive oil, divided
  • 2 large-size parsnips
  • 2 -3 large-size carrots
  • Salt and pepper
  • 1 garlic clove
  • 1 cup cherry tomatoes

For Pesto:

  • 1/4 tsp cumin
  • 1/2 tsp Himalayan crystal salt
  • 1 large-sized garlic clove, minced
  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 1/2 bunch cilantro
  • 1/2 cup raw pumpkin seeds, soaked 1 hour  
Ingredients
macros
Instructions
  1. Use a spoon to remove brown stuff from the Portobello mushroom cap and cut into thin slices. Mix sliced mushroom and cherry tomatoes with 1 tbsp oil, pepper, garlic and salt by tossing to coat well. Spread on a dehydrator sheet and dehydrate at 135°F for 1 to 2 hours. The mushrooms should look slightly cooked or soft.
  2. In the meantime, peel parsnip and carrots into thin ribbons with a vegetable peeler. Pour into a large-size bowl and drizzle a little olive oil over vegetables.
  3. Mix carrot and parsnip fettuccine with the pumpkin seed pesto by tossing. Use your hands to work pesto into "fettuccine" because the pesto can be quite thick. The coated vegetable should be well mixed with the marinated mushrooms and cherry tomatoes. Trickle with pumpkin seeds and serve.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/