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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

Method

  • STEP 1
    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.
  • STEP 2
    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)
  • STEP 3
    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.
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