Ale Braised Carrots with Shallots
Hearty and warming for an evening meal
250g peeled shallots
3 celery stalks
3 tbsp olive oil
Sprig of thyme
2 cloves garlic
100ml tomato juice
1 tbsp soft brown sugar
250ml vegetable stock
1 tbsp chopped parsley
Sea salt and black pepper
- 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.
- 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)
- 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.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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