Wednesday, March 11, 2020

Glazed Carrots with Guinness

Glazed Carrots with Guinness

The perfect side dish for St. Patrick’s Day

Corned beef and cabbage for St. Pat’s? You’ll need a side dish.

What better than these colorful (and nutritious!) Glazed Carrots with Guinness?

Eat your veggies in style. You’ll probably want seconds, too. Because beta-carotene, right?


Glazed Carrots with Guinness

Recipe: Glazed Carrots with Guinness

Glazed carrots are a classic – and they’re easy to prepare. They pair well with most meat and fish dishes.

To make them, you first sauté the carrots with some fat. Then add a bit of liquid for cooking. And finally, add a sweetener to brighten the flavor and help the carrots finish glazing.

In this case, the liquid is Guinness. You could use another stout of your choice, or another hearty-flavored beer. Or another liquid entirely, such as white wine or even water.

This recipe comes from restaurateur Charlie Palmer (we first saw it years ago in the New York Times). Our recipe is adapted from his.

The dish takes about 20 minutes to prepare.

This recipe makes 6 to 8 side dish-sized servings. It’s easy to double (or halve).

Ingredients
  • 1 to 1½ pounds carrots
  • 3 tablespoons butter
  • 1 cup Guinness (or another brand of stout)
  • 1 tablespoon honey or maple syrup (or to taste; see Notes)
  • salt to taste (several pinches of kosher salt for us; see Notes)
  • ~3 tablespoons chopped parsley
Procedure
  1. Wash and peel the carrots (peeling is optional). Then cut the carrots into diagonals of ¼ to ½ inch thick.
  2. Melt the butter in a large frying pan. Add the sliced carrots and sauté them for 3 minutes. At this point, the carrots should be nicely glazed. Add the Guinness, reduce the heat to low, and cover the pan. Stir occasionally as the carrots cook. Cook until the carrots have just reached the tender stage (8 to 10 minutes).
  3. Add the honey or maple syrup and stir to incorporate it with the Guinness. Increase the heat and cook until the liquid has almost evaporated (there will be a thin film on the pan).
  4. Salt the carrots to taste. Then add the parsley and stir to incorporate it. 
  5. Serve and enjoy. Maybe with a glass of Guinness.
Glazed Carrots with Guinness

Notes
  • Most Guinness bottles hold more than 1 cup, so you’ll have some left over. Reserve that for another use. (In our case, it serves to slake the cook’s thirst.)
  • Exact quantities aren’t critical in this recipe. So you can adjust ingredient amounts to your liking. We wouldn’t use much more than a cup of Guinness, though – the flavor is pretty strong.
  • You can cut the carrots in any shape you like, or leave them whole. You may have to adjust the cooking time a bit, however.
  • Palmer adds about 2 tablespoons of minced shallots to this dish (he cooks them with the carrots in Step 2). The shallots add flavor, but we prefer a more streamlined version of the dish.
  • Don’t have honey or maple syrup on hand? You could use white or brown sugar. Or skip the sweetener entirely.
  • Palmer adds about 2 teaspoons of lemon juice to the carrots at the end of cooking (acid brightens their flavor). We don’t think that’s necessary in this dish, but you might think differently.
  • We like to use parsley in this dish. But fresh dill or dried thyme would also work.
  • Speaking of parsley, we usually reserve a bit to sprinkle over the top of the carrots when serving them.
  • We use kosher salt in cooking. It’s less salty by volume than regular table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If using table salt, start with about half the amount we suggest. But always season to your taste, not ours.
Glazed Carrots with Guinness

Wascally Wabbits

“Yum,” said Mrs. Kitchen Riffs. “And we’ll be getting local carrots soon.”

“Though maybe not in our garden,” I said. “The rabbits will see to that.”

“Yeah, Peter Rabbit has taken up permanent residence,” said Mrs K R.

“Think I saw one of his pals setting up a produce stand the other day,” I said.

“When I’m out gardening, they don’t even bother to hop away from me,” said Mrs K R. “No fear whatsoever.”

“If you want them to, well, rabbit,” I said, “maybe you need more stick and less carrot.”

“Hare-larious,” said Mrs K R. “Not.”

Guess she doesn’t carrot all for my jokes.

You may also enjoy reading about:
Moroccan Carrot Salad
Guinness Beef Stew
Corned Beef, Cabbage, and Potato Gratin
Easy and Tasty Roast Cabbage
Irish Potato Candy
Colcannon
Irish Soda Bread
Easy Corned Beef Hash
Corned Beef
Braised Cabbage
Or check out the index for more

58 comments:

  1. I have never had carrots cooked with guinness...What an excellent idea! I need to try it asap!

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    1. Hi Angie, you do need to try this -- yummy stuff. :-) Thanks for the comment.

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  2. I love new ways to jazz up veggies! And I happen to have some Guinness in the fridge!

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    1. Hi Liz, always good to find new ways to jazz up veggies. :-) Thanks for the comment.

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  3. Looks and sounds delicious, John. I like sautéing vegetables in butter before braising them—adds a nice, rich depth to the flavor.

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    1. Hi Terry, it's good to layer flavors, isn't it? Thanks for the comment.

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  4. I was just thinking of cooking up some glazed pearl onions- knowing that the addition of sugar at the end helps them to get the glazed look. But adding maple syrup instead? Well that sounds like a good idea!

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    1. Hi Fran, almost any sugar will help with that glazed look. And it does enhance the flavor, too. Thanks for the comment.

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  5. So St. Patrick's Day isn't just about the corned beef! Good recipe.

    best... mae at maefood.blogspot.com

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    1. Hi Mae, we do like corned beef, but we like the sides more. :-) Thanks for the comment.

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  6. Great idea! They look and sound tasty.

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  7. Guinness carrots is a genius idea for St. Patricks Day. I have to try this, it sounds delicious

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    1. Hi Dahn, it's such a fun (and tasty!) recipe. :-) Thanks for the comment.

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  8. I always love when there's a little beer leftover for the cook! These carrots look terrific!

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    1. Hi Amy, that's one of the best reasons to cook with beer. :-) Thanks for the comment.

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  9. YES!! This sounds like a GENIUS side dish for that corned beef and cabbage!!

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  10. Just beautiful. The shiny glazing makes them irresistible. GREG

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    1. Hi Greg, we really like glazed root veggies for just that reason. :-) Thanks for the comment.

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  11. I never thought to use Guinness for a carrot glaze!! I'm so excited for this!

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    1. Hi Ashley, definitely worth trying. :-) Thanks for the comment.

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  12. Being that guinness is my husband's favorite beer, I'm going to make these for him! It sounds really good to me, except for the beer part!!!

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    1. Hi Mimi, LOL! But I'll bet your husband will love them. :-) Thanks for the comment.

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  13. Bobby would love these just because they give him an excuse to go out and buy Guinness. I usually cook my carrots in bourbon, but Guinness sounds like an excellent change! Thanks John!

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    1. Hi MJ, bourbon -- or even better, applejack or calvados -- is terrific with carrots. As is Guinness. :-) Thanks for the comment.

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  14. Delightful to click on the post to discover a totally new recipe ! One which will be tried soonest ! Have glazed carrots many a time but usually with Asian sauces and alcohols . . . loving Guinness as much as I do, one wonders about one's own lack of imagination :) !

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    1. Hi Eha, we love Guinness, too. And you'll enjoy tinkering with this recipe. :-) Thanks for the comment.

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  15. Mum used to make glazed carrots very occasionally, with honey. delicious!

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    1. Hi Sherry, glazed carrots are such a great dish! Thanks for the comment.

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  16. Replies
    1. Hi Sherry, the adults always save the best stuff for themselves. :-)

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  17. Think I'll send Rabbit Catcher over, though looking at our nibbled grass I'd say he's been slacking on the job. Bet he wouldn't let these carrots go astray though! What a great version of glazed carrots!

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    1. Hi Abbe, the Rabbit Catcher would be in high clover in our backyard. So to speak. :-) Thanks for the comment.

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  18. Replies
    1. Hi Natalia, carrots are always so pretty. SO good too, of course. :-) Thanks for the comment.

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  19. I love, love glazed carrots and you reminded me it's been a long time since the last time I've made them!

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    1. Hi Katerina, time again to make some, yes? :-) Thanks for the comment.

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  20. What an interesting combination of flavors! And yes, we could all use a St. Paddy's day side dish like this one!

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    1. Hi Jeff, bet you'll like this! :-) Thanks for the comment.

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  21. I have never heard of glazed carrots with Guinness, sounds awesome. Hello from Florida

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    1. Hi Evelyne, hard to keep up with your travels! :-) And yeah, this is an awesome combo of flavors. Thanks for the comment.

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  22. I have never seen carrots look so amazing.

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    1. Hi Balvinder, Guinness and honey make a terrific glaze! Thanks for the comment.

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  23. A Guinness glaze is brilliant, John, and could be used for any sweet root veg. YUM!

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    1. Hi Judy, we've tried Guinness only with carrots, but do look forward to trying it with other root veggies. :-) Thanks for the comment.

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  24. As I have only had about 4 beers in my life —and under duress — this is the perfect way for me to use a beer! Sounds just wonderful, John!

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    1. Hi David, Guinness is the only beer Mrs KR will drink (well, she'll take a few sips of it!) but she really likes this dish. :-) Thanks for the comment.

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  25. Glazed carrots are one of my favourite vegetable dishes, but with Guinness? That's a whole new level of awesome! It sounds so delicious xo

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    1. Hi Gemma, the Guinness adds a nice flavor note to this dish. :-) Thanks for the comment.

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  26. I love glazed carrots and have never used beer. This should be fun. :-) ~Valentina

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    1. Hi Valentina, enjoy! :-) Thanks for the comment.

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  27. It would never occurred to me but this combination sounds really nice! I love the taste that Guinness, a nice combination of sweet and slightly bitter that's very appealing. This is definitely on my 'to try' list!

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    1. Hi Frank, the faint bitter flavor is such a nice undertone in this dish. Really good stuff. :-) Thanks for the comment.

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  28. No St. Pat's recipes in our house today. Just can't get festive. :( But, I've recently rediscovered carrots---roasted mostly. I will have to try a beer glaze! Thanks, John. Stay healthy!

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    1. Hi Debra, yeah, getting festive is rather hard this year, isn't it? :-( But enjoy these when you can! Thanks for the comment.

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