Ale braised carrots

(14 ratings)

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Ale braised carrot
Ale braised carrot
  • Serves: 4

Who said carrots had to be boring? These ale braised carrots are the perfect dish for any beer lovers out there! If you want to get your husband or friends to eat their greens but having a hard time with plain boiled carrot recipes, try braising them in ale to give them a new lease of life. These ale braised carrots are a delicious warming vegetable dish, perfect as a side at a Sunday roast or mid-week. They'll quickly become a favourite in your house!


  • 600g carrots
  • 250g peeled shallots
  • 3 celery stalks
  • 3tbsp olive oil
  • 30g butter
  • Sprig of thyme
  • 2 cloves garlic
  • 150ml ale
  • 100ml tomato juice
  • 1tbsp soft brown sugar
  • 250ml vegetable stock
  • 1tbsp chopped parsley
  • Sea salt and black pepper


  1. Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm baton lengths.
  2. 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 for about 5 minutes until lightly golden brown.
  3. Add the carrots and garlic and let them fry for 2-3 minutes turning all the time.
  4. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.

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