IMBB#14: German carrots cooked in beer

When I stumbled upon this recipe, there was noooooo way I could resist this one. Carrots and ale? Oh boy, do I know a few people who would love this one! You know who you are...


German Carrots In Beer
(4 servings)

4 large carrots
1/4 ts salt
1 tbp butter
1 tsp sugar
1 pint dark beer

Method:
Peel and slice carrots into long, thin slices.
Melt butter in medium-size frying pan
Add beer and carrots.
Cook slowly until tender, stirring frequently.
Stir in salt and sugar.
Cook for another 2 minutes and serve hot.


I used a stubbie of Tooheys Old Black Ale, a dark malty ale reminiscent of Guinness but a little sweeter in my opinion [the pic is of the empty bottle]. After a couple of swigs by the chef though, I regretted not buying a long neck!

I thought the carrots would end up stickier than they did, though they did taste delightfully of beery goodness. The carrots took on a brown tinge, and the sauce at the bottom of the pan was worth mopping up with bread.

The carrots do taste quite rich and would probably go well with a shovel of mash and a side of seared cow.

Trust the Germans to come up with alcoholic vegetables.

For a full summary of all the orange-themed recipes, check out ladygoat's wrap-up at Foodgoat.

Related GrabYourFork posts:
IMBB#14: Tarka dhal
IMBB#14: Moroccan carrot dip