Beer-Braised Carrots with Coriander and Feta

By KDHarmon

“When it comes to cooking with beer,” says Guarnaschelli, “I like using Heineken because it adds a pleasant sweetness and a faint yeasty taste that I love.” The brown sugar and earthy flavor of the carrots are perfect with feta, which adds just the right amount of richness and salt.

Ingredients

• 2 tablespoons unsalted butter
• 2 teaspoons coriander seeds, lightly crushed
• 2 pounds carrots, peeled and halved lengthwise
• 1/2 cup packed dark brown sugar
• 2 teaspoons kosher salt
• 2 (12-ounces) bottles pale lager beer (such as Heineken)
• 2 tablespoons red wine vinegar
• 2 ounces French feta cheese, crumbled (about 1/2 cup)
• 12 cilantro sprigs

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Heat a large skillet over medium-high; add butter, and cook until butter melts and begins to brown, about 1 minute. Add coriander seeds, and toss to coat. Cook until toasted and fragrant, about 1 minute. Add carrots, and toss to coat. Stir in brown sugar and salt.

Add beer to skillet. Bring to a gentle boil over medium-high, and cook until carrots are tender when pierced with tip of a knife, about 20 minutes. (If beer reduces completely before carrots are tender, add a splash of water.) Stir in vinegar, and remove from heat. Using a slotted spoon, arrange carrots on a platter; discard cooking liquid. Top with crumbled feta and cilantro sprigs.

Makes 6 servings.