I prefer to use a good malty beer such as Anchor Steam for these carrots.
- 4 tablespoons (1/2 stick) butter
- 2 pounds leeks, cleaned, trimmed (white part only) and thinly sliced
- 3 cups peeled and 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 the butter in a large frying pan over medium heat. Add the leeks and saute until tender, about 5 minutes. Add the carrots and saute 2 minutes. Add the bay leaves and the remaining ingredients. Bring to a boil then reduce to a simmer. Simmer uncovered until the carrots are tender and the liquid is reduced to syrupy consistency, about 15 minutes. Discard the bay leaves. Season the mixture to taste with salt and pepper. Transfer to a serving bowl and serve.
TIP: If the sauce is still too thin by the time carrots are tender, remove the carrots and leeks with a slotted spoon and boil the cooking liquid until it just turns syrupy. Then, combine all ingredients in the pan and proceed as directed.
Recipes created exclusively for Cooking.com by Bruce Aidells, author of The Complete Meat Cookbook, and the newly released Bruce Aidells' Complete Sausage Book.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
132 calories; 5g total fat; 12mg cholesterol; 42mg sodium; 19g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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