Beer-Braised Carrots with Coriander and Feta

Adapted from https://www.foodandwine.com/recipes/beer-braised-carrots-coriander-and-feta

Servings: 6

INGREDIENTS

2 tablespoons unsalted butter
2 teaspoons coriander seeds, lightly crushed
2 pounds carrots, peeled and halved lengthwise
1/2 cup packed dark brown sugar
2 teaspoons kosher salt
2 (12-ounces) bottles pale lager beer (such as Heineken)
2 tablespoons red wine vinegar
2 ounces French feta cheese, crumbled (about 1/2 cup)
12 cilantro sprigs

STEPS

1) Heat a large skillet over medium-high; add butter, and cook until butter melts and begins to brown, about 1 minute. Add coriander seeds, and toss to coat. Cook until toasted and fragrant, about 1 minute. Add carrots, and toss to coat. Stir in brown sugar and salt.

2) Add beer to skillet. Bring to a gentle boil over medium-high, and cook until carrots are tender when pierced with tip of a knife, about 20 minutes. (If beer reduces completely before carrots are tender, add a splash of water.) Stir in vinegar, and remove from heat. Using a slotted spoon, arrange carrots on a platter; discard cooking liquid. Top with crumbled feta and cilantro sprigs.