Recipe courtesy of Grasslands Entertainment
Recipe courtesy of Grasslands Entertainment
Show:
The Thirsty Traveler
Episode:
Belgium: Beer Paradise
Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 310 mg
Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique ales. Caracole Brewery was a local favorite around Namur Belgium and a local chef used it in making superb escargot. Kevin Brauch ? The Thirsty Traveler
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 26 mg
- Sodium
- 310 mg
Ingredients
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Directions
- Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 cups of water. Add 1 tablespoon of butter, the bay leaf, and 1/2 teaspoon of thyme to the water. Cover and let simmer for 10 to 15 minutes, stirring occasionally.
- In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.
