Ale Braised Vegetables

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

3 tablespoon - duck (or goose) fat

3 stick - celery

½ lb - shallots

- coarse sea salt

- black pepper

1 sprig - fresh thyme

2 cloves - garlic

1¼ lb - carrots

1 tablespoon - soft brown (turbinado) sugar

1 tablespoon - fresh chopped parsley

4 fl oz - tomato juice

⅓ pint - ale

7.5 fl oz - vegetable stock

Peel the carrots and cut into rounds about ¾" (2cm) long. Peel and halve the shallots. Cut the celery into pieces ¾" (2cm) long. Melt the duck or goose fat in a large frying pan.
Place the celery and shallots in the pan, on a low heat and season with the sea salt and freshly ground black pepper. Add the sprig of thyme and cook gently until the shallots are lightly golden brown (about 5 minutes).
Peel and crush (mince) the garlic and add it to the pan. Add the carrots and let them cook for 2-3 minutes turning all the time. Add the sugar, parsley, tomato juice, ale and vegetable stock. Increase the heat until the liquid boils gently. Check for seasoning then cook for 20 minutes, stirring occasionally, and allowing the liquid to reduce as it cooks.