From: Chef Andrew Newberg, Sbrocco, Des Moines, IA. Yield: 2 servings. Carrot-Beer Emulsion: 2 carrots, peeled, chopped into 1⁄2” pieces 1 can light beer 1 tsp. coriander to taste, salt and pepper to cover, water 3 Tbsp. butter Barley: remaining liquid from above mixture to taste, salt ½ cup barley 1 Tbsp. whole coriander 1 tsp. soybean oil 2 Tbsp. Italian parsley, chopped Brussels Sprouts: 4 brussels sprouts, trimmed, halved or quartered, ...
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