We’ve written about how to make celery salt before, and it was easy:
- Wash celery root (also called celeriac).
- Peel root.
- Cut it with a mandoline into even slices.
- Dehydrate until completely dry (the length of time will depend on the thickness of the slices but usually about 12 hours).
- Store in flakes, grind a cup at a time (the larger pieces will retain flavors longer).
Although my process is essentially the same but it takes a whole lot less time!
Although the mandonline is a perfectly functional solution, it can take 10 or 15 minutes to process 4 or 5 roots. It’s not the end of the world – but wet chopping has turned this task into a 2-minute task!
If ‘wet chopping’ is a new term for you, don’t worry! We learned about it when we bought our high-speed blender. Here’s how it works:
- Fill the blender with vegetables (we cut the celery root in quarters).
- Cover the vegetables in water.
- Pour through a strainer.
The water allows the chopped vegetables to circulate in the blender (rather than clogging the bottom of the blender with cut pieces of celeriac).
Within seconds we had small pieces of celeriac. We put them onto a dehydrator tray and tossed them into the dehydrator – just like that we were done!
Do you have any tricks to save time when drying food?