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These multi-color carrots sprinkled with exotic saffron couldn't be easier and are a delicious compliment to any holiday meal. FULL RECIPE BELOW.

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Ale-Braised Saffron Carrots
Serves 8

INGREDIENTS:
1 tablespoon sherry vinegar
¼ teaspoon saffron threads
1 cup Stella Artois
3 cups water
4 bunches heirloom carrots, with tops (about 3 lbs)
3 tablespoons unsalted butter
2 teaspoons salt (white salt) - pinches of salt
1 teaspoon lemon zest
Finishing salt and freshly ground white pepper
Carrot tops for plating

PROCESS:
-In a small bowl combine sherry vinegar and saffron. Set aside.
-Bring Stella Artois and 3 cups water to a boil in a heavy bottomed pot.
-Cut off the carrot tops (reserving a few for plating) leaving 1/2-inch green stem.
-Slice carrots into 1-inch pieces.
-Add carrots and a pinch of salt to pot, cover and boil carrots until just al dente.
-Drain into a colander
-Return carrots to pot.
-Reduce the heat to low.
-Immediately add butter, saffron, and sherry vinegar to carrots
-Stir until carrots are coated in the sauce (about 1 minute)
-Season with a sprinkle of finishing salt, and a few grinds of white pepper
-Transfer to a platter.
-Add ¼ cup chopped carrot tops and stir to combine
-Garnish with lemon zest



Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith - www.valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio - www.slicedbreadstudio.com
Set Decoration: Kevin Van - Instagram: @heyprez
Recipes: Maria Zizka -- www.mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau - www.byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu