Here's the recipe from one of his cookbooks.
CARROTS IN BEER AND DILL
4 large carrots, peeled
1 Tbsp. butter
1 cup beer
1/4 tsp. salt
1 tsp. sugar
1 tsp. dried dill weed
Cut the carrots into small sticks and saute in butter, uncovered over medium heat until they are barely browned. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add the salt and sugar and continue to cook, uncovered, for about 3 minutes more.