Recipes Carrots Braised in Beer and Carrot Juice Be the first to rate & review! More Vegetable Side Dishes Cooking with Beer By Michael Voltaggio Michael Voltaggio 2013 Best New Chef at ink., Los Angeles. His modernist cuisine pushes boundaries — he’ll serve octopus over buttered-popcorn puree — and it is delicious. Food & Wine's Editorial Guidelines Updated on February 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Peden + Munk Total Time: 30 mins Yield: 4 Ingredients 8 medium carrots 1 cup fresh carrot juice 1/2 cup hoppy beer, such as a pilsner 1 teaspoon sugar 1 tablespoon unsalted butter Salt Directions Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover and cook until tender, about 10 minutes. Transfer the carrots to a plate. Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt and toss to coat. Transfer to plates and serve. Rate it Print