John Myers
Ingredients for 1 servings:
- Parsley
- Rapeseed oil
- Salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Preserving – Stockpiling
Harvest fresh parsley, preferably in the morning before the sun has hit it. Pluck the leaves from the stems and wash them thoroughly. Spin them dry in a salad spinner or lay them out on a cloth to dry. Using an immersion blender or a stand mixer, chop the parsley with a little salt and a little oil. Place in a clean screw-top jar, leaving just 3 cm below the rim. Add a little rapeseed oil until everything is well covered and seal the jar. Do not fill the jars completely! The shelf life is up to one year. The parsley should always have a layer of oil on top for preservation. Top up as needed! Uses: For example, in salad marinades, in soups, stirred into mashed potatoes, stirred into spaetzle dough, to refine sauces, mixed into potato dishes and much more. This paste can also be used to make pesto. Note from Chefkoch.de: Homemade herbal oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 of January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplants, in private households is becoming increasingly popular. The same applies to the homemade production of oils flavored with garlic or fresh herbs. The Federal Institute for Risk Assessment (BfR) was asked whether there could be a risk of food poisoning from Clostridium botulinum toxins when such home-made foods are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute has concluded that production processes in private households cannot generally ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies particularly if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for preparing salads and other raw dishes.
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