• 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.