Celery powder
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Celery ribs sliced, dried and ground into a savory powder for soups, rubs and seasoning blends.
Ingredients
- Celery
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Pull the ribs apart and wash them thoroughly. Removing the strings is optional (it makes the celery less stringy).
- Cut into bite-sized pieces, or chop roughly in a food processor.
- Optional: blanch for 4 minutes, then move straight to an ice bath (this improves the texture and keeps the color longer).
- Dehydrate at 125°F / 52°C for 6-10 hours.
- Let a piece cool before testing: it should feel hard rather than spongy, and look darker.
- Condition it.
- For powder: add the pieces to a coffee grinder or bullet blender, pulse until tiny, then grind in 30-second bursts until powdery.
- Condition the powder on lined cookie sheets in a warmed oven that is turned off, for fifteen minutes.
Notes
Dried pieces: airtight up to two years. Powder: airtight 6-9 months. Times: prep 10 min, blanch 5 min, drying about 10 hours.