This was the load I started . . I think it was Saturday afternoon and it was all finished very early Monday morning.
The carrots are on the right. The two white-ish jars in the front are mushrooms that I ran through the blender to make powder. There’s a quart and a pint of sliced mushrooms and the green is the carrot tops I ran through the blender.
The carrots are great for adding to soups. They’re also really good for munching just as they are. I also love to soak them to partially rehydrate them, then use them for pumpkin spice muffins.
The mushroom powder is so good. Adding a bit of it to gravy really makes it good. I don’t use it with all gravy but I especially like to add it to gravy when we have hamburger steak in gravy.
The powdered carrot tops will be used in place of parsley or in smoothies. I do have several quarts of dried carrot tops that are not powdered.
The sliced mushrooms will also go into soups, gravies, and I can rehydrate those and use them in any dish where I would use fresh mushrooms.
Good prep stuff and way to use everything.
What is the recipe you use for your pumpkin carrot spice muffins….
This one is pretty close to what I use. When using freeze dried carrot pieces, I soak the carrots in water and the water has carrot flavor so I usually cut back on the buttermilk and add the water the carrots were soaked in, and then add buttermilk to get it to the right consistency. If you’re using grated carrots, you can follow the recipe as is.