Oktoberfest: Beer-Braised Vegetables

Tags

cabbage, carrots, celery, food, foodie, Oktoberfest, onion, potatoes, recipe, side dish, vegetables

I made these veggies to go with the Hänchen Schnitzel last night. The sun sets earlier, so I couldn’t get a very good pic for my daylight was gone! At least Oktoberfest helps ease the transition into longer nights and shorter days.

Oktoberfest: Beer-Braised Vegetables

Beer-Braised Vegetables Ingredients:

4 potatoes, 2 handfuls baby carrots, 4 celery stalks, 1 sweet white onion, 12 oz. to 24 oz. of beer (I use Franziskaner hefeweiss), fresh dill weed, fresh cracked-black pepper, fresh-ground sea salt

Beer-Braised Vegetables Directions:
Heat pan over medium heat. Cube, cut, slice veggies and put into hot pan. Stir constantly, as vegetables brown. Add in beer, dill, salt and pepper and stir. Cover and allow to simmer until vegetable are tender. Remove from heat and serve hot!

Any medley of vegetables could work for this dish, have fun with variations… I sometimes add cabbage and a golden apple.

*Drain juices and reserve to make a hefeweiss pan gravy.

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Curried Carrot Ginger Soup

Tags

carrot, curry, food, foodie, garbanzo, Garbanzo beans, ginger, meal, onion, recipe, soup, vegetarian, yogurt sauce

I’ve stated many times before that Hubster is not a soup fan. I however cannot get enough of it, especially during the snow squalls and is bitter cold. The restaurant where I worked during grad school served a ginger carrot soup that was sweetened with brown sugar. However, I believe that carrots are sweet enough as if and need a lil’ added kick.

Curried Carrot Ginger Soup

Ingredients:
2 Tbsp. butter, 1 small onion diced, 5 large carrots (peeled and chopped), 2 Tbsp. grated ginger, 1 Tbsp. minced garlic, 1 c. cooked garbanzo beans, 1 c. vegetable stock, 1 c. coconut milk, 1 Tbsp. fresh lemon juice, 1 tsp. curry, fresh ground sea salt,  fresh cracked black pepper

Directions:
At the bottom of a pot, sauté onions in butter. Add garlic, ginger, curry, salt, pepper and warm. Add remaining ingredients and bring to a boil. Simmer for about 20 minutes. Blend soup in high power blender. Garnish you chopped cilantro, yogurt sauce, curried pecans, and/or red pepper flakes.

Notes:
I look forward to trying yellow carrots in this recipe, one I grow my own.
For Hubster, I added chunks of chicken and many curried pecans to curb his meat cravings.
For a vegan version just swap in olive oil for the butter.

What soup has warmed you up recently?