Summer Carrot Recipes

Ale Braised Carrots with Shallots - "a delicious warming side dish "

Ingredients (Serves 4): 600g carrots 250g peeled shallots 3 celery stalks 2 cloves garlic 1 tbs soft brown sugar 3 tbs olive oil 30g butter 150ml ale 100ml tomato juice 250ml vegetable stock Sprig of thyme 1 tbs 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. 5 mins) Add the carrots and garlic and let them fry for 2 - 3 minutes turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.