Stout-braised Winter Vegetables

• 2 tablespoons virgin olive oil
• 350 g (12 oz) small onions (about 2

Beer is a wonderful ingredient – ask any chef! When used in cooking it adds an extra dimension to vegetables, especially roots, as it counteracts their natural sugars. Don’t stop with the vegetables used here – try parsnips, swede and turnips as well.

Heat the olive oil in a large pan, add the onions and celery and fry over a moderate heat until lightly golden, about 10-12 minutes. Add