I haven't tried dehydrating celery root yet.. but I would guess yes, you can dehydrate celery root. I've dehydrated radishes, carrots, taters, and all of them turned out good for soup, so I don't see why not.
But you probably would want to blanch and shock the celery root before dehydrating it.

That's what I was thinking, bees, just hoping someone had recommendations on size, blanching times, etc. Also, is it worth it--does it still taste good?

Any idea on blanching time, what size to chop/slice, or approximate dry time? I know you've never actually dried celery root, but it sounds like you have a lot of experience with many other vegetables. In my situation, what would you try first?

Thanks!

Never done it but if I did I'd probably do it like the carrots directions. That is how I do turnips and rutabagas and it works fine. Carrots are the most similar I think so the slice diameter, time and temp should work for them.

Dave

Good starting point, thanks! So how are turnips, rutabagas, and carrots once rehydrated? Worth the effort?

Carrots are just like carrots except the rehydrated slices maybe a smidge crooked in appearance. The turnips and especially the ruts are strong flavored but we like it. Use them in soups and stews and such where the flavor is diluted somewhat.

Dave