The present invention relates to a food preparation comprising at least one vegetable from Alliacee divided into separate pieces and subjected preferably to partial dehydratation, an acidity regulator and optionally at least one edible oil in mixture to each other. The Alliaceae vegetable is preferably onion, garlic or combinations thereof.Such food preparation can be obtained according to the present invention by a method comprising the steps of 1) subdivision of at least one vegetable from Alliaceae into separate pieces, 2) addition of an acidity regulator to said at least one vegetable from Alliaceae in separate pieces to form a mixture, 3) optional addition of an edible oil to said mixture, 4) irradiation of the mixture with a light beam containing ultraviolet light, 5) packaging of the mixture irradiated with a light beam containing ultraviolet light in at least one container for foods and 6) sanitization of the mixture packed in said at least one container for foods by means of microwaves.Said mixture can be irradiated with ultraviolet rays, preferably UV-C rays (100-280 nm) or can be irradiated with high-intensity pulses of a beam of polychromatic light containing ultraviolet rays.The packaged food preparation of the invention can be used effectively as a vegetable food base both for the direct preparation of food or food products ready to eat, by mixing it to further ingredients of the recipe of interest, and for the preparation of further intermediate food preparations, such as fried based on Alliaceae which in turn will constitute starting food base for obtaining food or food products, all according to the most varied recipes in particular but not exclusively of the Mediterranean cuisine.
