Beer Glazed Carrots

By Markee

Adapted from "Bitter" A taste of the World's most Dangerous Flavor, with recipes.
The sweetness of the carrots plays with the subtle bitterness of the beer. A German Lager is suggested. "Reducing the beer concentrates the bitterness and a lager doesn't overwhelm the carrots. They would be a good accompaniment to a roast or grilled meat.

Ingredients

• 1 LB of Carrots
• 3 tablespoons butter
• 1/2 teaspoon sea salt
• 1 cup beer, preferably a German lager
• Freshly ground Black pepper

Preparation

Step 1

Peel carrots; cut into 1/2" rounds. Over medium heat, melt butter in a saucepan large enough to hold carrots in a single layer. Add carrots and salt: cook 5 minutes, stirring to coat carrots with butter. The carrots will release liquid. Pour in beer; bring to boil. Reduce heat so the beer bubbles gently. Cook about 25 minutes, stirring occasionally, until carrots are cooked and the liquid is reduced to a couple of tablespoons. If carrots cook before beer forms a glaze, remove the carrots from the pan, keep warm and continue cooking until the liquid is syrupy. Season with black pepper and more salt, if needed.

Per serving: 123 calories, 9g fat, 6g saturated fat, 23mg cholesterol, 11g carbohydrates,1g protein, 427mg sodium, 3g fiber.