Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 900 g carrot (s)
- 800 g potato (s), small
- 450 g sprin onion (s)
- 50 g butter
- 100 ml vegetable stock
- 100 ml wheat beer (Hefeweizen)
- 1 tablespoon honey
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees. Clean, wash and peel the carrots and potatoes. Cut the carrots into bite-sized pieces, leave the very small carrots whole. Quarter or eighth of the potatoes, depending on their size. Clean the spring onions and cut into approx. 5 cm long sections.
- Melt the butter in a large baking dish. Layer in the carrots and potatoes. Mix the stock, beer, salt and honey and pour over the vegetables, put in the hot oven. Bake for 1 hour, pour the stock over every 10 minutes, which keeps reducing. After 40 minutes, place the onions on top and pour the stock over them. The liquid stews almost completely, just add a little water, otherwise the vegetables will be too salty.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below