Roasted Fall Vegetables with Farro
By Tested and perfected in the Sur la Table kitchen
Roasted Fall Vegetables with Farro
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 servings
- 2 tablespoons unsalted butter
- 1½ cups pearled farro
- 2 cups vegetable broth, low-sodium
- 1 cup chocolate stout
- 1 bunch carrots, with greens, peeled, cut crosswise into 3-inch pieces
- 4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 4 tablespoons chopped parsley
Farro is an ancient grain packed with flavor and a wonderful texture. In this recipe, a chocolate stout is added to provide an additional level of richness and bitterness to the farro and also pairs well with the sweetness of the vegetables.
Place the butter in a large saucepan and place on the stove to melt over a medium-heat. When the butter is melted, add the farro and cook until the grains are well coated in the butter and slightly toasted, about 2 minutes. Add the stock and stout, and bring the liquid to a gentle boil. Cook the farro until it is tender and has absorbed the liquid, about 20 minutes. Taste and season with salt and pepper.
Preheat the oven to 400°F and position an oven rack in the center.
In a large bowl, add the carrots, parsnips, olive oil and salt and toss until well coated. Transfer the vegetables to a large roasting pan and roast until they start to color slightly, about 25 minutes. Return the roasting pan to the oven and continue roasting until the greens are wilted, about 5 minutes.
To serve: Place the cooked farro in a large platter or divide between 6 plates. Arrange the roasted vegetables over the faro, garnish with parsley and serve immediately.
Place the butter in a large saucepan and place on the stove to melt over a medium-heat. When the butter is melted, add the farro and cook until the grains are well coated in the butter and slightly toasted, about 2 minutes. Add the stock and stout, and bring the liquid to a gentle boil. Cook the farro until it is tender and has absorbed the liquid, about 20 minutes. Taste and season with salt and pepper.
Preheat the oven to 400°F and position an oven rack in the center.
In a large bowl, add the carrots, parsnips, olive oil and salt and toss until well coated. Transfer the vegetables to a large roasting pan and roast until they start to color slightly, about 25 minutes. Return the roasting pan to the oven and continue roasting until the greens are wilted, about 5 minutes.
To serve: Place the cooked farro in a large platter or divide between 6 plates. Arrange the roasted vegetables over the faro, garnish with parsley and serve immediately.