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How to make a vegetable trivet

by Great British Chefs6 May 2015

How to make a vegetable trivet

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.

Wash, peel and chop the vegetables into large pieces and place into a roasting tray
Bruise the garlic and add to the tray along with thyme and parsley stalks
Pour in wine or water and mix roughly to create an even layer
Place the chosen cut of meat or fish on top before roasting

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