Beer-Braised Carrots with Coriander and Feta

“When it comes to cooking with beer,” says Guarnaschelli, “I like using Heineken because it adds a pleasant sweetness and a faint yeasty taste that I love.” The brown sugar and earthy flavor of the carrots are perfect with feta, which adds just the right amount of richness and salt. (Save craft beer for drinking, Guarnaschelli suggests: “Serve it with a steak and these carrots on the side.”)

Beer-Braised Carrots with Coriander and Feta
Photo: Charissa Fay
Active Time:
20 mins
Total Time:
25 mins


  • 2 tablespoons unsalted butter

  • 2 teaspoons coriander seeds, lightly crushed

  • 2 pounds carrots, peeled and halved lengthwise

  • 1/2 cup packed dark brown sugar

  • 2 teaspoons kosher salt

  • 2 (12-ounces) bottles pale lager beer (such as Heineken)

  • 2 tablespoons red wine vinegar

  • 2 ounces French feta cheese, crumbled (about 1/2 cup)

  • 12 cilantro sprigs


  1. Heat a large skillet over medium-high; add butter, and cook until butter melts and begins to brown, about 1 minute. Add coriander seeds, and toss to coat. Cook until toasted and fragrant, about 1 minute. Add carrots, and toss to coat. Stir in brown sugar and salt.

  2. Add beer to skillet. Bring to a gentle boil over medium-high, and cook until carrots are tender when pierced with tip of a knife, about 20 minutes. (If beer reduces completely before carrots are tender, add a splash of water.) Stir in vinegar, and remove from heat. Using a slotted spoon, arrange carrots on a platter; discard cooking liquid. Top with crumbled feta and cilantro sprigs.

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