A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt% of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35°C to 55°C and (b) maintaining the vegetable material at a temperature between 35°C to 55°C during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.
