Carrots In Beergerman, vegetables 4 each carrots; large 1 tablespoon butter 1 cup dark beer; any brand 1/4 teaspoon salt 1 teaspoon sugar Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. |
