Best Carrots With Beer And Dill Recipes

Carrots in Beer image

Provided by Parsley

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes.
Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently.
Stir in salt, pepper, and sugar.
Heat through and serve hot.

Carrots with Dill image

Provided by Taste of Home

Time 15m

Yield 5 servings.

Number Of Ingredients 4

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

Steps:

Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Nutrition Facts :

Beer Braised Carrots image

Provided by Mikekey *

Categories Vegetables

Time 55m

Number Of Ingredients 6

4 Tbsp butter, unsalted
1 tsp coriander seeds
1/2 tsp caraway seeds
1 1/4 lb carrots, peeled and halved lengthwise (12 carrots)
3 Tbsp brown sugar, light (packed)
12 oz lager beer

Steps:

1. Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
2. When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
3. Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
4. Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
5. Serve immediately.