Sweating vegetables is almost always a preliminary step in cooking. The aim of sweating veg is to soften them without browning or colouring them. It works well with crunchy aromatic vegetables like carrots, onions, garlic and celery.
Sweating is similar to sautéing except it's done over a lower heat for a longer amount of time.
Instructions for sweating vegetables
- Cut the vegetables into similar size pieces so that they cook uniformly
- Heat a pan over low-medium heat until hot
- Add 2 tbsp of oil to coat the bottom of the pan
- When the oil is warm, add the diced vegetables and sprinkle with salt
- Cook the vegetables at a gentle sizzle, stirring frequently to avoid browning
- After 5-10 minutes, the vegetables should be softened and ready to use in a recipe