Jerusalem artichokes in oil, we already know all or almost all the beneficial properties of Jerusalem artichokes, for those who are only now discovering this wonderful tuber, I refer you to the reading on my blog.giallozafferano.it/vaipinacucina for information on the tuber in question in the Jerusalem artichoke risotto recipe. It is well known that all vegetables can be prepared in oil, but Jerusalem artichokes in oil were a real surprise for me, they are delicious, I don’t think we will manage to save any for Christmas with all the appetizers, it’s too good to wait. A simple and quick side dish, and preparing it in oil is very appetizing. With a brief internet search, I learned that Jerusalem artichokes contain little nickel, so feel free to use them if you have this intolerance like me! But don’t overdo it, I didn’t say they have none!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 1,209.83 (Kcal)
- Carbohydrates 44.40 (g) of which sugars 22.44 (g)
- Proteins 5.20 (g)
- Fat 117.28 (g) of which saturated 16.78 (g)of which unsaturated 0.42 (g)
- Fibers 6.54 (g)
- Sodium 2,171.38 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare Jerusalem artichokes in oil
- 28 oz Jerusalem artichokes
- 2 cups ml white wine vinegar
- 2 cups ml water
- 1 tbsp g salt
- 18 oz g extra virgin olive oil
- 2 carrots
- 2 stalks celery
- 2 tbsp g oregano
- 1 garlic
- 2 tbsp g chili powder
- 1 tsp g salt
Useful tools to prepare Jerusalem artichokes in oil
- 3 Tea towels
- Colander
- 4 Jars
- Basin
- Brush
Preparation of Jerusalem artichokes in oil
Start by cleaning the Jerusalem artichokes, use the brush to clean them thoroughly, wash them well multiple times. Dry the Jerusalem artichokes and cut them into cubes or as you prefer.
Boil the water and vinegar with the salt, add the Jerusalem artichokes and cook for 10 minutes, then drain them.
Lay them out to dry on a dry tea towel and change it often.
Make sure they are completely dry before continuing.
In a large basin, mix all the diced ingredients and season the Jerusalem artichokes.
Add the tubers and more extra virgin olive oil, mix well.
Fill the jars and add oil to the brim. Wait twenty-four hours before sealing to add more oil if needed. To sterilize, boil the sealed jars wrapped in tea towels in a pot full of water for 20 minutes.
Here they are ready for the pantry, the Jerusalem artichokes in oil.
Information
You know, I’m clearly not a chemist to answer all your questions, but like everyone today, I have the opportunity to inform myself and document from safe and certain sources.
Do you have to wait long before consuming freshly prepared Jerusalem artichokes in oil?
Absolutely not, they can be consumed immediately, they are already good as they are.
How to tell if the jar of oil contains botulinum?
If you notice abundant air bubbles rising from the bottom of the jar, if you notice the oil has become dark, or if you smell an unpleasant odor, then do not consume it with one or all three of these elements.
How to sterilize glass jars for homemade oil-preserved products?
To sterilize glass jars including lids, boil them covered in water for 20 minutes.
How can I avoid botulinum in homemade oil-preserved preparations?
To prevent this dangerous toxin from forming, the preserve should be acidified, vinegar must be added to the preparations to prevent the production of botulinum.
