How to Sweat Vegetables

Photograph by Rachel Sanders

How to Sweat Vegetables

Sweating vegetables is often a preliminary step in recipes calling for a longer cooking method. For vegetables such as onions, carrots, celery, garlic and shallots, sweating helps to soften cell walls and draw out moisture, which in turn builds the flavors that can enhance a dish. The process is simple: Dice or chop the larger produce - onions, carrots, celery - and mince garlic and shallots; aim for uniformly shaped pieces. Heat a pan to low-medium and add a tablespoon or so of oil. Let oil heat for a few seconds, then add the larger vegetables and a pinch of salt (which helps draw water out of the vegetables). Keep the heat low enough so you hear a gentle sizzle - you do not want the vegetables to brown - and stir frequently, for about five minutes. About 30 seconds before the larger vegetables are soft and translucent, add the garlic and shallots, and continue stirring. Once sweating is complete, the flavors should be intensified and you can continue with the recipe. from Dr. Andrew Weil's newsletter
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