Recipes: Beer-Glazed Carrots, Campari Granita

Serves 4.

Adapted from "Bitter: A Taste of the World's Most Dangerous Flavor, With Recipes," by Jennifer McLagan. The sweetness of the carrots plays with the subtle bitterness of the beer. McLagan suggests a German lager: "Reducing the beer concentrates the bitterness and a lager doesn't overwhelm the carrots." They would be a good accompaniment to a simple roasted or grilled meat.

• 1 lb. carrots

• 3 tbsp. unsalted butter

• 1/2 tsp. sea salt

• 1 c. beer, preferably a German lager

• Freshly ground black pepper

Peel carrots; cut into 1/2-inch rounds. Over medium heat, melt butter in a saucepan large enough to hold carrots in a single layer. Add carrots and salt; cook 5 minutes, stirring to coat carrots with butter. The carrots will release liquid. Pour in the beer; bring to a boil. Reduce heat so the beer bubbles gently. Cook about 25 minutes, stirring occasionally, until carrots are cooked and the liquid is reduced to a couple of tablespoons. If carrots cook before the beer forms a glaze, remove carrots from the pan, keep warm and continue cooking until liquid is syrupy. Season with black pepper and more salt, if needed.

Nutrition information per serving:

Calories123Fat9 gSodium427 mg

Carbohydrates11 gSaturated fat6 g

Protein1 gCholesterol23 mgDietary fiber3 g

Note: This recipe needs to be prepared in advance. Campari is a bitter aperitif. Adapted from "Bitter: A Taste of the World's Most Dangerous Flavor, With Recipes," by Jennifer McLagan.

• 1 c. strained, freshly squeezed orange juice

• 1/2 c. Campari (see Note)

• 1/2 tsp. freshly squeezed lemon juice

Directions

Nutrition information per serving:

Calories74Fat0 gSodium1 mg

Carbohydrates11 gSaturated fat0 g