A 'vegetable trivet' refers to a selection of vegetables, often carrots, onions, celery, which are used as a bed for meat as it braises or roasts. The vegetables serve to impart flavour on the main ingredient as it cooks and can also be used to make a sauce for the final dish. Make sure to cut the vegetables into large wedges, if they are cut too finely they will disintegrate during the long cooking time.
1
Wash, peel and chop the vegetables into large pieces and place into a roasting tray
2
Bruise the garlic and add to the tray along with thyme and parsley stalks
3
Pour in wine or water and mix roughly to create an even layer
4
Place the chosen cut of meat or fish on top before roasting
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