0 (0)

Sides, Vegetables, Vegetarian

Beer-braised summer vegetables

OUT to lunch on the first blistering day this year, my red wine-loving consort unexpectedly ordered a Stella Artois with his steak frites. I don't know if it was the heat or the hops, but I tasted it and immediately ... Read more

Total time: About 50 minutes | Serves 4
  • 4 tablespoons unsalted butter
  • 1 large Vidalia or other sweet onion, peeled, quartered and thinly sliced
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 3/4 teaspoon coarse sea salt
  • 2 medium yellow crookneck squash (not zucchini), trimmed, halved lengthwise and thinly sliced
  • 1/2 cup Belgian-style lambic beer or California pale ale
  • 1 1/2 cups fresh or frozen corn kernels (about 2 cobs)
  • Freshly ground pepper

Step 1Melt the butter in a large, deep saute pan over medium heat. Add the onion and pepper and toss to coat. Sprinkle lavishly with salt and saute 7 to 10 minutes, until soft. Stir in the squash and cook 2 to 3 minutes, until it begins to soften.

Step 2Stir in the beer. Bring the mixture to a simmer, then reduce the heat, cover the pan and cook, stirring occasionally, until the vegetables are soft and almost melting together, about 15 minutes. Stir in the corn kernels and continue cooking until tender, about 5 minutes longer. Season with pepper to taste and serve.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Squash and potato gratin
Olive latkes
Risotto with spring herbs
Perfect Stuffing