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Sautéing vegetables in oil or butter before adding them to a soup will seal in their flavor and help keep them firm after they are added to the soup.

Par-boil cauliflower to give it a head start on cooking before you are going to be sautéing or stir-frying. This way it will be done cooking at the same time as the other ingredients.

Before sautéing, frying, or stir-frying green beans, blanch them to brighten and set their color. Blanch by immersing the green beans in boiling water for only 2 minutes and then immerse in cold water immediately to stop the cooking process.

Fry the bacon and then use dripping to sauté the onions and cabbage for your Irish Colcannon. Enjoy the extra flavor it provides to this traditional Irish recipe.