Roasted Fall Vegetables with Farro
By Tested and perfected in the Sur la Table kitchen
Images
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
Procedure
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.
Roasted Fall Vegetables with Farro
By Tested and perfected in the Sur la Table kitchen
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
Procedure
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.