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.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in