Sautéed vegetables are used as a building block in the preparation of sauces, soups and meal solutions and are easily prepared on a kitchen scale. On scaling up the same method used at kitchen scale to industrial scale, the problem of heat transfer results in vegetables either not browning and developing the savoury and caramelised flavour of sautéed vegetables or becoming soggy and limp from over cooking. This problem is solved by using a process for the preparation of a food composition, such as sautéed vegetables, comprising the steps of: (a) comminuting a first portion of the composition of 70- 97% by weight to a particle size of 1-20 mm in diameter, wherein the first portion comprises at least one raw vegetable selected from the group consisting of alliums, carrots, mushrooms, celeriac, fennel and Jerusalem artichoke； (b) comminuting a second portion of the composition of 30- 3% by weight to a particle size of less than 1 mm in diameter, wherein the second portion comprises at least one raw allium； (c) heating the second portion in oil to a temperature of 100-140 degrees Centigrade thereby to reduce the water content of the said portion to less than 20% by weight； and then (d) combining the first portion and the second portion, wherein the weight ratio of the second portion and the oil is at least 75:25.
