40 mins
Ale Braised Vegetables
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
Akki Roti 
Aligot à l'ancienne Ingredients for Ale Braised Vegetables
Currently displaying quantities in US Imperial Measurements
How to Cook Ale Braised Vegetables
- 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.
GRAHAM'S HOT TIP:
Ale Braised Vegetables goes well with Springtime Brisket Roast and you don't even have to bother making the gravy!
Reviews of Ale Braised Vegetables
| August 02 2014 Absolutely gorgeous! Easy to make and highly recommended. Angie (3 reviews) |
What To Eat Tonight
If you know what kids like, they're easy to please, even using 'healthy' foods that they normally avoid. It's all in the preparation!
You need something quick or light or both. What do you do? You turn to our choice of snacks and light meals and select the one you like.
Desserts that will dazzle, from the most simple to the most elaborate. We have a choice that will please and amaze you and your guests.
Other Vegetables Recipes
Cheesy Mushroom and Broccoli Casserole is one of those lunchtime delights that leave you diving for a second helping.
Mustard and Spinach Greens - Sarson ka Saag is a famous dish of Punjab. This recipe has the unique flavour of fresh Mustard Greens.
This recipe for Rich Apple Chutney has a tangy, but sweet flavour that is perfect with cheeses such as Cheddar, Cheshire or white Stilton.
