These are a great accompaniment to a Sunday roast and achingly easy to make. I’ve tried this recipe with a variety of beers (and even cider) and while my preference is a good stout, feel free to experiment to your own tastes. This is enough to serve 4-6 people and there’s enough Guinness left over for you to enjoy a sip while cooking!Print this Recipe
- 1 ounce / 30g salted butter
- 14 ounces / 400g carrots, peeled and sliced into thick coins
- 8¾ fluid ounces / 250ml Guinness
Melt the butter in a medium saucepan before adding the carrots. Stir to coat and cook for 2 minutes, stirring regularly.
Add the Guinness and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Drain, add a pinch of seasoning to taste and serve warm.
Although the Irish are famously devoted to Guinness, 40% of all Guinness brewed is sold in Africa. The well-known advertising slogan “Guinness is good for you” has some basis in fact – Guinness contains only 198 calories per pint, less than a pint of low fat milk, and less than most light beers, wine, or orange juice.Print this Recipe