Submitted by editor
The long winter months can get you craving a fresh take on root vegetables. If you have access to local lager, this is a hearty option.
Adapted from a recipe courtesy of Fresh and Wild (Food Network Canada)
8 servings
1 lb. assorted root vegetables, such as red or white pearl onions, carrots, brussels sprouts, parsnips, turnips or beets (455 grams)
3 tbsp butter (45 milliliters)
1 tbsp honey (15 milliliters)
2 bottle bottles of lager beer
Salt and pepper to taste
1. Trim vegetables so they are roughly the same size.
2. Melt 2 tbsp of the butter in large saucepan. Add vegetables and honey, season with salt and pepper, and toss to coat. Add enough beer to cover and bring to a boil.
3. Turn heat down and allow to simmer until most of the liquid has evaporated and vegetables are tender. If all of the liquid has evaporated before vegetables are finished, add a little more beer and continue to cook until they are done.
4. When beer has mostly evaporated, a thick glaze will be left. Add 1 tbsp of butter and shake pan to coat vegetables with glaze. Season with salt and pepper and serve.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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