Juice Wraps

Here we've taken the mother juice from Jeffrey Naples and turned it into a bar snack. A fruit and vegetable cocktail deserves a fruit and vegetable roll-up. To do this, you'll need a way to dehydrate. This can happen on a counter if the environment is dry enough or a warm oven with the door cracked. Or in a dehydrator. 

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• 1 cup of mother juice from Jeffrey Naples more formally known as “Tropical Carrot Juice Mix”
• 1 tsp pectin 
• 1 carrot
• 1 radish
• 3 leaves of kale
• Any assortment of root vegetables
• 1 tsp vinegar (sherry)
• 1 tsp marmalade or fruit preserves

Directions:

• Bring the juice and the pectin to a boil on the stove whisking vigorously.
• Transfer the pot to an ice bath and stir until cool. 
• Transfer the viscous juice to a silicone mat or a dehydrator sheet and distribute to approximately 12” x 12” square. 
• Allow to dry on the mat at around 115ºf until the surface appears dry and is not sticky to the touch. Using an offset spatula, lift the sheet and turn it over. Allow to dry until the surface appears dry and is no longer sticky to the touch. Trim the edges with a knife and cut into 4 equal squares. 
• Julienne all vegetables finely and dress with the sherry vinegar and fruit or vegetable preserves. 
• Place a small amount of the vegetables onto one end of the dehydrated vegetable juice and roll it up. 
• Make these to order and enjoy them a la minute.