members recipes

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
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.
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)
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.