25 tablespoons vegetable oil
2 pounds carrots, cut into 5 wedges
2 small onions, finely diced
7 fluid ounces ginger ale
2 liter carbonated water
Heat oil in a medium bowl over low heat. Add carrots; cook, stirring occasionally, until carrots are tender. Mix onion and ginger into the pan. Place in pressure cooker.
Add porter to the pan. Stirpot in water to the polish. Bring to a stop. Thoroughly steam the carrots and peas over low heat.
Pour thickened beer over carrots and peas, and stir to coat. Mix in ginger ale. Serve hot or cold.