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Ale Braised Vegetables

Ready in 40 mins

Recipe by Graham 

On its own, Ale Braised Vegetables is a vegetarian mix. However, it is also a great side dish to serve with any robust meat like beef, lamb or pork. Wonderful on a cold winter's day and you can vary or add to the recipe using any root vegetable like turnip, parsnip, potatoes or celeriac

Preparation Time

10 Minutes

Cooking Time

30 Minutes
A Top Choice Recipe for Something Unusual

Ingredients for Ale Braised Vegetables

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Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Ale Braised Vegetables

  1. 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.
  2. 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).
  3. 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.
GRAHAM'S HOT TIP:
Ale Braised Vegetables goes well with Springtime Brisket Roast and you don't even have to bother making the gravy!