Ingredients
4 each carrots, large
1 tbsp butter
1 cup dark beer, any brand
1/4 tsp salt
1 tsp sugar
Directions
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.
Servings: 4 servings
Carrots In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Vegetable
The History of Recipes
We are able to follow the history of meal recipes far back into distant history, at least as far as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of many aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and dill. Continuing our culinary historical journey, we find two interesting recipe books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals on the menues of the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new spices and herbs led to an outbreak in manuscripts on cookery, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and rich houses tried to serve up the most extravagent meals, and because of this the best chefs and their recipes became highly prized. Even so, it was during the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers. When we get to the twentieth century, cook books are starting to become popular mostly as a result of higher levels of literacy, people having increased free time and disposable income. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Carrots In Beer recipe.
