Nothing is better in the summer than super fresh produce from your local Farmer’s Market. I’ll take any chance I get to cook with veggies from the market. They taste much better and you’re helping your local farmers. It’s a win win!
This recipe is so simple. You basically just take your fresh vegetables and cook them in beer until they are perfectly tender. The trick is to cook vegetables that are similar together so they don’t get over or under cooked. Feel free to use any veggies you like, especially look for what’s in season at the market. Leinenkugel’s Honey Weiss or Summer Shandy works well in this recipe for that fresh summer feel.
- 1 bottle (12 oz) of beer
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, sliced
- 1 pound baby potatoes, halved
- ½ pound baby carrots
- 3 thin leeks, chopped to 1”
- ½ pound asparagus
- ½ pound sugar snap peas
- 1 tsp grated lemon zest
- 3 TBLS lemon juice
- 1 tsp whole grain mustard
- 3 TBLS chopped dill
- 1 tsp salt
- ¼ tsp black pepper
In large deep skillet, combine beer, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
Boil remaining liquid 4 minutes, or until reduced to half. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill. Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
Recipe courtesy of BDO
Midwest Beer Collective 