Thursday, February 12, 2015

Farro with roasted parsnips and cauliflower

The other day I had a wonderful farro salad for lunch at Chase’s Daily. It reminded me how much I love the nutty, hearty taste and texture of farro. The salad had notes of of roasted, sweet parsnip pieces and roasted garlic. What could be better? It was served with a spring green salad with a lemon vinaigrette and some smoked gouda.

I added roasted cauliflower to the original inspiration. A wonderful dish --- warm, cold, as a side to a main dish, as a main dish with a side of salad or even at room temperature for a salad.

Farro with roasted parsnips and cauliflower. Makes 4 smaller portions, or 2 main courses.
  • 1 cup farro
  • 1 ts olive oil
  • 1/2 white onion, peeled and diced
  • 2 garlic gloves, minced
  • 2 cup vegetable broth
  • salt to taste (if you use a salty broth, you don’t need to add any).
  • 3 parsnips, peeled and cut into half inch cubes
  • 2 cups of cauliflower florets (I actually used frozen ones)
Preheat the oven to 400F.

Peel the parsnip and cut into 1/2 inch dice. With the cauliflower floret arrange the parsnip on a baking sheet lined with parchment paper, sprinkle some salt and some olive oil. Roast in the oven for about 20 min. (You will smell the roasted parsnip).


In a heavy bottomed pot, heat the olive oil and fry the onion and garlic. Add the farro, and ‘dry toast’ for about 1min. Then add the (hot!) broth, stir, turn down the heat, cover with a lit, and simmer for about 25-30 min.


Stir, turn off the heat, and add the roasted parsnips and cauliflower, and mix both in. Adjust for salt.


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