Just because you are a vegetarian doesn't mean you have to avoid cooking with beer as well. Perhaps a new Thanksgiving or Christmas tradition?
- 1/4 cup margerine
- 2 tablespoon olive oil
- 2 pounds baked potatoes, firm, sliced
- 1/4 cup onions, finely chopped
- 1/2 cup beer
- 1/4 cup green bell pepper, finely chopped
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Heat margarine and olive oil over medium heat until hot. Add potatoes and onions and sauté for 10 minutes. Add beer, green pepper, and herbs, simmer on high heat until beer is reduced by 3/4 of their original amount. Add salt and pepper and cook for 10 minutes on low heat, stirring occasionally. For presentation, place a serving in a small skillet and brown thoroughly. Garnish with parsley.
Serves 4
Pair With: Surly Blonde, Amnesiac IPA
