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.
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.