Lagrange Nutris Instruction Book page 82

Soaking:
NB: we recommend soaking the dehydrated fruits or vegetables in
the refrigerator to avoid the development of bacteria.
The water should barely cover the fruits. The rehydration time is
about 4 hours. If in doubt, reduce the time slightly, because if they
soak too long, they become soggy.
For vegetables, the rehydration time is from 2 to 10 hours.
Vegetables can also be soaked in bouillon.
For information, one cup of dehydrated fruits or vegetables gives
about 2 cups of rehydrated fruits or vegetables.
Boiling:
Put one cup of dehydrated fruits in a cup of water and let simmer
until the fruits have a good consistency.
Put one cup of dehydrated vegetables in a cup of boiling water. Put
it aside and let them soak for 5 to 20 minutes, until the vegetables
have a good consistency.
Steam cooking:
Steam cook the fruits for 3 to 5 minutes.
Cook vegetables until they are perfectly cooked (this depends on
the type of food and its size).
Cooking:
Add vegetables directly into the recipe. NB: add a little water to
promote the rehydration.
USE OF DEHYDRATED FOODS
Fruits can be eaten as is or rehydrated for used in yogurts, cakes,
ice creams, etc.
Vegetables can be either rehydrated or put directly into soups or
jardinières if they were cut into very small pieces.
It is also possible to grind them before rehydration to flavor your
cooking, e.g. bell peppers, chili peppers, garlic, onions, leeks, etc.
Tomato reduced to powder can be used to make a tomato sauce
by simply adding some hot water.
N.B. We recommend blanching vegetables before dehydration if
they require substantial cooking time.
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