Embrace summer’s bounty with beer-braised vegetables and yogurt sauce

Ah, summer! The sun is shining, the days are long and farmers markets are overflowing with vibrant produce. But let’s be honest: Not everyone embraces all that nature has to offer.

Remember those childhood battles with vegetables on the dinner table? Some of us, like me, happily munched on broccoli florets, while others (lookin’ at you, Unc!) waged war against any green in sight. Little did we know then that vegetables are more than just a necessary evil. Packed with essential nutrients, they hold the potential for incredible flavor — if treated right.

For many, however, vegetables conjure images of bland, overcooked mush from cans or microwaves, flavorless sidekicks relegated to the corner of the plate, drowning in butter, cheese or heavy-handed seasoning. But what if vegetables could be the star of the show?

Well, let’s talk about braising — a technique in which vegetables are first seared for intense flavor, then simmered in a flavorful liquid, unlocking their full potential. And when it comes to braising, there’s no better liquid than a crisp, refreshing beer.

Beer, with its symphony of hops, malts and yeast, adds a layer of complexity that complements the natural sweetness of vegetables. As the sugars in the beer caramelize during braising, they create a rich, toasty sauce that surpasses anything a simple broth can achieve.

This recipe for beer-braised vegetables isn’t just about side dishes anymore. These tender, flavorful beauties can complement any main course or even stand alone as a hearty, satisfying meal. Embrace summer’s bounty and let these beer-braised delights become your new favorite. Cheers to eating your vegetables!

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Beer-Braised Vegetables With Yogurt Sauce

Preparation time: 10 minutes  

Cook time: 45 minutes     

Servings: 4 

INGREDIENTS

Beer-braised vegetables

While I use the vegetables below, feel free to use a variety of your own choosing, such as carrots, sweet potatoes or even asparagus (see note below if you do).

• 2 tablespoons olive oil
• 2 shallots, cut into large chunks
• 1-2 leeks (I used two smaller leeks), split down the middle and chopped into chunks
• 1 bulb fennel, cut into large chunks
• ½ tablespoon salt (or to taste)
• Pepper, to taste
• 2 medium-sized parsnips, peeled and cut into large chunks
• 4-5 Yukon Gold potatoes, peeled and diced into bite-size pieces
• 1 bulb garlic (adjust if sensitive to garlic), peeled and smashed
• 3 sprigs oregano
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 cup beer (I think a nice pilsner goes well here, but feel free to sub for broth or water, though note that water will be less flavorful)

Yogurt sauce

• 1 cup unsweetened plain Greek yogurt 
• 3 cloves garlic, finely minced (or grated with a microplane) 
• Juice and zest from 1 lemon
• ¼ cup parsley
• ½ tablespoon dill
• Salt and pepper, to taste

STEPS

Beer-braised vegetables

1. Preheat oven to 350 degrees. In an oven-safe pot or pan with a lid, heat 1 tablespoon olive oil over medium heat.
2. Add the shallots, leek and fennel, season with half of salt (or as desired) and pepper to taste, and cook for 2 to 3 minutes, stirring occasionally. You want to keep it on the heat to get browned, so don’t move too much. Remove from pot and set aside. If necessary, add an additional tablespoon of olive oil, and then add parsnips and potatoes to the pot, add remaining salt and pepper to taste, and cook until browned, about 4 to 5 minutes. Remove from heat.
3. Add all browned vegetables back to pot. Stir in garlic, oregano, rosemary and thyme. Add the beer (now would be the time to season one more time if you feel like it) and cover the pot. 
4. Place the pot in the oven and cook for 35 to 45 minutes, until the largest vegetables are tender.

Note: If you are using small/thin vegetables such as asparagus, be wary of cook time. Cooking them with the potatoes will make for mushy asparagus. Think about adding them back later in the cooking process.

Yogurt sauce

1. In a bowl, combine all ingredients and season with salt and pepper to taste. 
2. Put a hearty layer of yogurt sauce on a plate. Top with braised vegetables, and some of the vegetable braising liquid.