Stout-braised Winter Vegetables


Preparation info

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Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 2 tablespoons virgin olive oil
  • 350 g (12 oz) small onions (about 2.5-3cm/1-1¼in in diameter), blanched and peeled
  • 4 celery stalks, cut into 5cm (2in) batons
  • 2 garlic cloves, crushed
  • 175 g (6 oz) young carrots, scraped
  • 150 ml (¼ pint) stout (or other dark beer)
  • 100 ml ( fl oz) tomato juice
  • 200 ml (7 fl oz) vegetable stock
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper


    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 the garlic and cook for a couple of minutes, then stir in the carrots. Add the beer, tomato juice, vegetable stock and sugar and bring to the boil. Cover the pan, reduce the heat and cook gently for about 10 minutes or until the vegetables are tender.

    Arrange the vegetables in a serving dish, then season the sauce and pour it over them. It should be thick enough to glaze the vegetables; if necessary, boil it down a little first to thicken it.

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