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Honey, Pale Ale and Rosemary Glazed Vegetables

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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 quarts—enough to refrigerate and make several batches—we suggest multiplying this single-serve dish for company.

Makes: 1

Ingredients:
  • 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

Instructions:

• 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.
 


 

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