Summary

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

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Instructions

1. 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.
2. 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.