Grilling roots vegetables is a great way to bring out their natural sugars and the Sam Adams lager glaze in this recipe from Chef Vinson Petrillo really brings the dish home!
1 bunch white asparagus
1 bunch Thumbelina carrots, peeled and quartered
1 bunch baby turnips, washed, peeled and quartered
1 bunch baby radishes, washed and quartered
¼ cup Samuel Adams Boston Lager
½ cup unsalted butter
Salt and pepper to taste
Olive oil for seasoning
For the Asparagus
Cut off the bottoms of the asparagus, leaving the tops 4-5 inches. Season heavily with olive oil, salt and pepper.
Grill the asparagus on all sides for a total of 3 minutes and remove from the grill.
Peel the asparagus after it has been grilled. This will allow the asparagus to have a grilled flavor without adding any color to the glazed roots.
Cut the asparagus into 1 inch pieces and reserve.
For The Winter Roots
Fill a large pot with water and salt heavily. Set the pot on the stove and boil.
Remove and reserve the leaves from the turnips and radishes, then gently wash the leafless radishes and turnips in very cold running water. Dry them in a salad spinner.
In the pot of salted water, blanch the turnips, carrots, and radishes until just tender. Remove the vegetables from the boiling water once blanched, and shock them quickly in an ice water bath until cold.
Transfer the vegetables into a sauce pot over heat along with the white asparagus. Add in the Samuel Adams Boston Lager and the honey.
Let the liquid come to a boil and turn the heat to low. Slowly stir in the butter, making sure not to break the liquid.
Season the glazed vegetables with salt and pepper and reserve warm for the plate.
Brush the radish and turnip leaves with olive oil and season with salt and pepper. Grill the leaves until just tender and lightly colored.
On a warm plate, place the leaves down first and top with the glazed roots and white asparagus.
Recipe courtesy of Sam Adams and Chef Vinson Petrillo