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Sweating vegetables helps them release their flavors and juices without browning. This technique is great for preparing chopped aromatic vegetables such as onion, carrots and celery before they are used in a sauce, soup or stew.
To sweat vegetables, place a small amount of vegetable oil or melted butter (1 to 2 tablespoons) in a pan, add vegetables, cover and cook over medium to low heat 3-5 minutes. When the vegetables are tender but not browned, they are ready.
