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Roasted Fall Vegetables with Farro

Serves: Makes 6 servings

Ingredients:

  • 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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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