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Directions
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. 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. 5 mins) Add the carrots and garlic and let them fry
for 2 - 3 minutes turning all the time. Add the ale, tomato
juice sugar, stock and parsley and let it reduce as it cooks.
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