• 1 tablespoon sherry vinegar
  • 1/4 teaspoon saffron threads
  • 1 cup beer (Stella Artois)
  • 3 cups water
  • 4 bunches heirloom carrots, with tops (about 3 pounds)
  • 3 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 teaspoon lemon zest
  • Finishing salt and freshly ground white pepper
  • Carrot tops for plating


  1. In a small bowl combine sherry vinegar and saffron. Set aside.
  2. Bring Stella Artois and 3 cups water to a boil in a heavy bottomed pot.
  3. Cut off the carrot tops (reserving a few for plating) leaving 1/2-inch green stem.
  4. Slice carrots into 1-inch pieces.
  5. Add carrots and a pinch of salt to pot, cover and boil carrots until just al dente.
  6. Drain into a colander
  7. Return carrots to pot.
  8. Reduce the heat to low.
  9. Immediately add butter, saffron, and sherry vinegar to carrots
  10. Stir until carrots are coated in the sauce (about 1 minute)
  11. Season with a sprinkle of finishing salt, and a few grinds of white pepper
  12. Transfer to a platter.
  13. Add 1/4 cup chopped carrot tops and stir to combine
  14. Garnish with lemon zest