Recipes

Samuel Adams Boston Lager Glazed Early Winter Roots

Samuel Adams Boston Lager Glazed Early Winter Roots
4 from 1 ratings
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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!
Servings
6
servings
Ingredients
  • 1 bunch of white asparagus
  • dash of olive oil
  • salt and pepper, to taste
  • 1 thumbelina carrots, peeled and quartered
  • 1 baby radishes, washed and quartered
  • 1 ounce honey
  • 1/4 cup samuel adams boston lager
  • salt and pepper, to taste
  • 1/2 cup unsalted butter
  • 1 baby turnips, washed, peeled and quartered
Directions
  1. Cut off the bottoms of the asparagus, leaving the tops 4-5 inches. Season heavily with olive oil, salt and pepper.
  2. Grill the asparagus on all sides for a total of 3 minutes and remove from the grill.
  3. Peel the asparagus after it has been grilled. This will allow the asparagus to have a grilled flavor without adding any color to the glazed roots.
  4. Cut the asparagus into 1 inch pieces and reserve.
  5. Fill a large pot with water and salt heavily. Set the pot on the stove and boil.
  6. Remove and reserve the leaves from the turnips and radishes, then gently wash the leafless radishes and turnips in very cold running water. Dry them in a salad spinner.
  7. In the pot of salted water, blanch the turnips, carrots, and radishes until just tender. Remove the vegetables from the boiling water once blanched, and shock them quickly in an ice water bath until cold.
  8. Transfer the vegetables into a sauce pot over heat along with the white asparagus. Add in the Samuel Adams Boston Lager and the honey.
  9. Let the liquid come to a boil and turn the heat to low. Slowly stir in the butter, making sure not to break the liquid.
  10. Season the glazed vegetables with salt and pepper and reserve warm for the plate.
  11. Brush the radish and turnip leaves with olive oil and season with salt and pepper. Grill the leaves until just tender and lightly colored.
  12. On a warm plate, place the leaves down first and top with the glazed roots and white asparagus.
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