Nac Mac Vegan: adventures in rabbit food

24/12/2007

Carrots and Parsnips in beer

This is based on a traditional German recipe, and I had it tonight along with bratkartoffeln and nut roast.

3 small parsnips
3 mediumish carrots
1 cup (250ml) dark beer – I used a Czech dark lager
vegan margarine and a splash of olive oil, for frying
1 tsp maple syrup
salt, if you must

Slice the root veg on the diagonal to give long thin slices. Melt the marge in a frying pan and add olive oil. When hot, add the vegetables and the beer. Cover and cook slowly, stirring occasionally, until the veg are done. In the meantime, take the remaining half bottle of beer, pour into a glass and drink. Add the maple syrup (and the salt, if using), mix well and turn the heat up to evaporate the remaining beer and caramelise the syrup a bit. Serve –there’s enough for at least four as a side dish.

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1 Comment »

  1. I made a variation on this last night with just carrots, and using rice malt syrup instead of maple syrup. I also had to share the remaining beer.

    Comment by Feòrag — 13/07/2011 @ 10:23


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