Carrots With Beer And Dill Recipes

KAROTTEN IN BIER GEDUNSTET (CARROTS IN BEER)

Steps:

• Peel and slice carrots into long, thin slices.
• Melt butter in medium-size frypan; add beer and carrots.
• Cook slowly until tender, stirring frequently.
• Stir in salt and sugar.
• Cook for another 2 minutes and serve hot.

CARROTS IN BEER

Steps:

• Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes.
• Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently.
• Stir in salt, pepper, and sugar.
• Heat through and serve hot.

BEER BRAISED CARROTS

Steps:

• 1. Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
• 2. When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
• 3. Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
• 4. Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
• 5. Serve immediately.