Ale Braised Carrots & Shallots
This hearty and flavorful recipe combines the sweetness of carrots, the earthy flavor of shallots, and the aromatic blend of celery, thyme, and garlic. Cooked in a rich and savory sauce made with ale, tomato juice, and vegetable stock, this dish is a comforting and satisfying option for a cozy meal. Give it a try for a delightful culinary experience!
— Constant Cookbook
Ingredients
- 600g carrots
- 250g peeled shallots
- 3 celery stalks
- 3 tbsp olive oil
- 30g butter
- Sprig of thyme
- 2 cloves garlic
- 150ml ale
- 100ml tomato juice
- 1 tbsp soft brown sugar
- 250ml vegetable stock
- 1 tbsp chopped parsley
- Sea salt and black pepper
Instructions
- 1. Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm baton lengths. Heat the olive oil in a large frying pan and add the butter.
- 2. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme. Fry gently until lightly golden brown. (Approx. 5mins)
- 3. Add the carrots and garlic and let them fry for 2-3mins turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.
Yield
Serves 4
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