Cooking with Beer - Beer'd Parsnips and Carrots

I love sauteed root vegetables. Using beer instead of water for parboiling the veggies seemed like a natural thing to do.

I used a mild IPA for this recipe - Anniversary Ale by Two Roads Brewing. It imparts a gentle bitterness to the sweet vegetables creating a delicious contrast of flavor. But you can use whatever beer you like.

Beer'd Parsnips and Carrots 

2 Large Parsnips
2 Large Carrots
2 Tbsp Butter
1 Tbsp Olive Oil
1 Cup Mild IPA
1 Tsp Tony Chachere Creole Seasoning
1 Teaspoon Sugar

Peel the parsnips and carrots and then slice them into long, thin slices.

Melt one tablespoon of the butter in medium-size skillet.  Then add the parsnips and carrots. Pour in the beer and season with Tony Chachere and sugar.

Bring the beer to a boil then reduce to a simmer. Cook until fork tender and then drain.

Add the other tablespoon of butter and the olive oil to the skillet. Turn to medium heat. When the butter is melted add the parsnips and carrots.

Saute until the vegetables are golden.