This side dish came together really quick. Great for a weeknight dinner when you're in a hurry. The ginger beer balanced the sweetness of the carrots. The gremolata mixture adds a nice bit of freshness at the end as well. Will definitely make this dish again!
Ingredients:
1 cup ginger beer - fevertree if possible
1 cup chicken stock
2 lbs. carrots, peeled and cut into 2-inch segments
2 tsp. butter
4 tsp. chopped parsley
1 tsp. minced garlic
1 tsp. lemon zest
Directions:
1. In a large pan, boil ginger beer and chicken stock until reduced by half (1 cup), about 10 minutes.
2. Add carrots and butter. Season with salt and pepper. Cook over medium high heat, stirring occasionally, until tender and glazed. About 15 minutes.
3. While carrots cook, chop together parsley, garlic, and lemon zest. Once carrots are tender, move to a serving platter and sprinkle with gremolata (parsley mixture).
