IMBB#14: German carrots cooked in beer
![](http://photos1.blogger.com/img/299/1404/320/DSC00894%20copyc.jpg)
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.
![](http://photos1.blogger.com/img/299/1404/320/DSC00892%20copyc.jpg)
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
posted by Anonymous on 4/24/2005 12:00:00 pm
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