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Carrots and Leeks Braised in Beer

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Active Time:  15 Minutes
Total Time:  30 Minutes
  10 servings
I prefer to use a good malty beer such as Anchor Steam for these carrots.
2 pounds leeks, cleaned, trimmed (white part only) and thinly sliced
4 tablespoons (1/2 stick) butter
3 cups peeled thinly sliced carrots
4 bay leaves
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/2 bottle Anchor Steam Beer or other malty beer
1/2 cup canned reduced-sodium chicken broth
Salt and freshly ground black pepper
Melt butter in large frying pan over medium heat. Add leeks and saute until tender, about 5 minutes. Add carrots and saute 2 minutes. Add bay leaves and remaining ingredients. Bring to a boil then reduce to a simmer. Simmer uncovered until carrots are tender and liquid is reduced to syrupy consistency, about 15 minutes. Discard the bay leaves. Season mixture to taste with salt and pepper. Transfer to serving bowl and serve.

TIP: If sauce is still too thin by the time carrots are tender, remove carrots and leeks with slotted spoon and boil cooking liquid until it just turns syrupy. Then, combine all ingredients in pan and proceed as directed.

Recipes created exclusively for by Bruce Aidells, author of The Complete Meat Cookbook, and the newly released Bruce Aidells' Complete Sausage Book.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   10 servings
Calories: 132
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 19g
Sodium: 42mg
% Cal. from Fat: 34%
Cholesterol: 12mg
Protein: 2g
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