Meat and vegetables are essential parts to a healthy balanced diet, meat contains protein and vegetables contains vitamins and minerals. In the UK, almost three-quarters of Brits (73%) say they eat meat. If you look at any traditional British recipe, you will be sure to find some type of meat. While any meat is still delicious on its own, vegetables are often accompanied to enhance flavour. Some people are often puzzled about what vegetables go best with meat. To make the choice easier, we will list the best vegetables to pair with meat, some you may have eaten before and others yet to try.
Potatoes
According to studies, potatoes are the nation’s favourite vegetable. Common varieties of potatoes in households include maris pipers, desiree (roosters), baby potatoes and sweet potatoes. They are also the most versatile type of vegetable available. The options are endless – baked, roasted, grilled, boiled, steamed, sauteed, air fried, stuffed and mashed. The most popular potato dishes with red meat are mashed potatoes and roasted potatoes. For beef burgers, potatoes can be sliced and made into chips or potato salad. Not only are potatoes easy to prepare, delicious and versatile, they are also high in carbohydrates, which means they are also a hearty food.
Carrots & Parsnips
The slight earthy and sweet taste of carrots and parsnips makes them another popular choice with meat. Carrots and parsnips are often served with a roast of beef or tender lamb. The richness of these meats levels out the sweetness, creating a flavourful and balanced dish. Similar to potatoes, carrots and parsnips can also be roasted, boiled, steamed, sauteed, air fried and mashed. While carrots are usually cooked on their own or with subtle seasoning to compliment the meat, carrots can be cooked in more intense seasoning such as herbs, spices, garlic and lemon zest. For extra sweetness, make honey roasted carrots by evenly coating them with olive oil, salt, pepper and honey before roasting them in the oven for 30 minutes.
Onions
The key to flavourful and tender meat is to add onions. When onions are cooked with meat, the natural sugars in the onion caramelise, creating a rich and slightly sweet taste. Onions also have a unique ability to enhance the flavours of other ingredients, making the meat more flavourful and enjoyable to eat (hence, onions are commonly used to make gravy). Onions should be cooked first before adding raw meat to the pan, this prevents the onions from burning and allows the meat to absorb the onion juices and flavours. Additionally, onions contain proteolytic enzymes, which can break down protein, resulting in tender and juicy meat. A classic combination that adds depth and complexity to many meat dishes including beef burgers and steak.
Asparagus
A less traditional vegetable often paired with meat is asparagus. The best way to cook asparagus is saute it in oil or butter with Italian seasoning and garlic. When cooked, it has a slightly earthy, bitter taste which complements the savoury taste of various meats including chicken, beef, lamb and pork. It also adds crunchy texture, providing a delightful contrast to the firm texture of meat. Additionally, it adds a refreshing and vibrant appearance to most meat dishes.
Best Cuts Of Wholesale Meat At HP Westwood
With so much choice of vegetables to pair with meat, why not have a combination of all or just a few of your favourites? To serve the best possible dishes, it’s essential to choose fresh and high-quality ingredients. Make sure to purchase your meat from a local and reliable butcher or meat wholesaler. If you happen to own a Staffordshire butcher, have a look at the very best cuts of wholesale beef, lamb and pork at HP Westwood. As a well-established meat wholesaler, we continue to create and nourish strong relationships with our farmers and retailers. For more information about our meat products and services, please contact us today.
