Beers Cabin Fever
Spirits
Food Glazed Medley of Carrots, Shallots & Fennel
Servings
Prep Time 5 min.
Cook Time 15 min.
Difficulty (Easiest 1 - 5 Hardest)
Ingredients 3 Tablespoons unsalted butter
1 pound peeled carrots, sliced on a bias, bite size (alternate: baby carrots)
2 medium fennel bulbs sliced into eighths
¼ cup diced shallots
2 cups New Holland Cabin Fever Brown Ale
2 Tablespoon Maple syrup
2 Tablespoons fresh parsley
Salt
Pepper
Method Melt butter in skillet over medium-high heat. Add fennel to melted butter and salt generously. Sautee ten minutes, tossing to coat. Add shallots and carrots for 3 -5 minutes; tossing to coat. Cover vegetables in Cabin Fever, finishing with maple syrup. Bring to a boil, then simmer; covered for 5 minutes. Remove lid and toss and cook 10 – 15 minutes until liquid is reduced to a glaze. Finish glazing with 1 – 2 Tablespoons of butter, stirring to combine and coat. Plate and top with fresh parsley.
Notes
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