Chef Jorel Pierce of Euclid Hall Bar & Kitchen in Denver frequently turns to this super-versatile side: It works with whatever veggies beckon from the produce aisle, so let the season be your guide. Although the glaze yields about two quartsâ€”enough to refrigerate and make several batchesâ€”we suggest multiplying this single-serve dish for company.
- 4 cups vegetable stock
- 2 cups Steamworks Euclidean Pale Ale
- 1 cup Colorado honey
- 1 cup seasonal vegetables
- 3 tablespoons butter, divided
- 1 tablespoon fresh rosemary,
- roughly chopped
- Salt and black pepper, to taste
• Combine the vegetable stock, beer and honey in a large saucepot. Bring to a boil, then remove from heat; do not reduce.
• Cut the vegetables into uniform 4-inch sticks, each ¼-inch thick. Keep hard vegetables like carrots, turnips and potatoes separated from more tender ones like zucchini and squash.
• If using hard vegetables, melt 2 tablespoons butter in a sauté pan over medium heat; add the hard vegetables and let cook until they begin to soften, about 5 minutes. Add the softer vegetables, and 3 ounces of the glaze. (If using only soft vegetables, combine the vegetables and the glaze in a pan on medium heat.) Allow the glaze to reduce around the vegetables until it coats them evenly.
• Add the remaining 2 tablespoons butter and the rosemary to the glazed vegetables. Season with salt and black pepper, and serve in a warm cast iron crock.