Carrots Braised in Beer and Carrot Juice

1. 1

   Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise.

2. 2

   Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil.

3. 3

   Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

4. 4

   Add the sugar, cover and cook until tender, about 10 minutes.

5. 5

   Transfer the carrots to a plate.

6. 6

   Whisk the butter into the sauce and simmer until thickened, 1 minute.

7. 7

   Return the carrots to the skillet, season with salt and toss to coat.

8. 8

   Transfer to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.