Recipes

Cooking vegetables with beer


Cooking the vegetables with beer it means combining the right beer with every vegetable, whether you use it for preparation or taste it as an accompaniment. Today in Italy there are 4-6 million vegetarians and vegans and the number of people who choose a plant-based 'green' diet is constantly growing.

Beer, for its part, is a healthy and light drink that goes well with vegetables. In short, beer and vegetable garden are a good match also because, as there are different types of beer with different tastes, you can choose the most suitable combination to taste cooking vegetables. Here are some indications that may perhaps be useful to you.

How to cook vegetables with beer 1. The first rule is that personal taste is the only real rule: given that vegetables and beer are healthy foods, let yourself be guided by what you like best. Then, if you want to eat well, you usually realize for yourself that it is good to bring flavors together without letting them overpower one another. The taste of beer, in short, should not cover that of the dish and vice versa. The secret is a balanced encounter in which the raw materials remain evident without getting confused.

How to cook vegetables with beer 2. The second rule descends from the first, and here the discussion becomes a little more connoisseur. If the goal is a balanced dish, it is undeniable that light and blonde beers go best with green vegetables, especially those in leaves; blonde beer and salad is perfect. Conversely, round and soft beers, such as reds, are best combined with cooking and sauces, with first courses with a fat component (for example risotto) or vegetable stews. Sweeter beers pair very well with fruit.

Raw vegetables. If the dish is a salad or a pinzimonio, alone or accompanied by oil and salt, the right combination is a 'blanche' beer or even a non-alcoholic beer that suits us perfectly. But when sauces and other ingredients begin to appear, such as mayonnaise, cheese or dried fruit, lager or pilsner beers come into play, but always light.

Fried, artichokes and asparagus. Whether it is battered vegetables or naturally fried, the strong flavor of the frying can be balanced by beers with accentuated hops such as pilsner, which are also indicated in combination with 'difficult to accompany' vegetables such as asparagus and artichokes.

Cooked vegetables, peppers and eggplant. For the more typical and rich 'green' dishes of the Mediterranean tradition, such as the summer ones based on aubergines and peppers, lager beers with marked malt tones are recommended. Waizen wheat beers are excellent for spinach, broccoli and cauliflower.

First dishes. If it is a pasta with pesto or sautéed vegetables, you need to contrast the sauce and you can do it well with a pils beer with a strong character. Bock beers are great for risottos.

Fruit. Sweet beers in this case, like some ales, especially if they are lightly hopped. They go well with tarts with jam or cream, but also with fresh fruit.


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