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Tableau de déshydratation pour les légumes
Nous vous conseillons de précuire légèrement les haricots verts, le chou-eur, les
brocolis, les asperges et les pommes de terre avant de les déshydrater, pour que
les légumes conservent leur couleur naturelle.
Pour cela, placez les légumes préparés dans une casserole avec de l‘eau
bouillante pendant 3 à 5 minutes. Faites égoutter les légumes et répartissez-les sur
les plateaux.
Aliment Préparation
Etat après
déshydrata-
tion
Durée de dés-
hydratation en
heures
Artichauts Coupez en bandes. cassant 5-13
Aubergine Epluchez et coupez en
tranches.
cassant 6-18
Brocolis Coupez en petits
morceaux et cuisez à la
vapeur 3 à 5 minutes.
cassant 6-20
Champignons Coupez en tranches, ou
bien sec.
dur 6-14
Haricots verts Coupez et cuisez-les
jusqu'à ce qu'ils soient
transparents.
cassant 8-26
Chou Coupez en tranches et
retirez la tige.
dur 6-14
Chou de Bruxelles Coupez en deux. croquant 8-30
Chou-eur Cuisez pour le ramollir. dur 6-16
Pomme de terre Coupez en tranches
et faites bouillir 8-10
minutes.
croquant 8-30
Oignon Coupez en rondelles. croquant 8-14
Carotte Cuisez bien et coupez en
tranches.
croquant 8-14
Concombre Épluchez et faites des
tranches épaisses.
hart 6-18
Poivron Coupez en tranches ou
en rondelles.
croquant 4-14
29


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