He brews it, I use it…

Carrots and leeks in beer

  • 2 Tbsp olive oil
  • 680g leeks (white only), sliced thin
  • 2 carrots, sliced thin
  • 4 bay leaves
  • 1/2 tsp. coarsely ground pepper
  • 1/2 pint Bakewell Best Bitter from Peak Ales
  • 60ml chicken stock
  • Salt

 

Recipe

Heat the oil in a pan and cook the leeks over medium heat for five minutes until they begin to wilt.

Add the other ingredients and simmer until the carrots are tender - about 15 minutes.

Season according to taste.