Transcript:

Here we are sautéing: cooking vegetables in oil over high heat to remove excess liquid, soften the texture and caramelize the natural sugars to deepen flavor. 

Begin by heating a sauté pan over high heat. Hold your hand an inch above the pan to test for a pre-heated pan. Add oil and your vegetables. If the goal is to char the vegetables, like these onions, leave them still in the pan to develop char. This could take anywhere from 5 to 12 minutes depending on your desired outcome. The higher the heat, the more browning will occur, so feel free to adjust the heat to fit your flavor preferences. 

Often times, your sautéing to soften the texture like in these carrots. Then we may stir them more frequently and test them with fork to check for doneness. Lower heat will preserve color and flavor. Remember to season with salt along the way! 

Sautéed vegetables are a great foundation for your next dish, whether you’re making a soup or finishing vegetables for an entree.