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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Farro with Caramelized Root Vegetables

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13
    • Post n°1

    Farro with Caramelized Root Vegetables Empty Farro with Caramelized Root Vegetables

    Post by Lobo Wed Jan 20, 2016 3:53 pm

    Farro with Caramelized Root Vegetables Img48l
    Farro with Caramelized Root Vegetables
    Farro with Caramelized Root Vegetables Translucent
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    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 6
    Farro, a hearty, healthful and highly prized Italian grain, fits comfortably into menus year-round. In winter, toss it with roasted root vegetables such as turnips, parsnips and carrots, as it is here. This dish is sweet and savory and is delicious served at room temperature, making it a great option for both the lunch box and the salad plate.






    • 65

    Ingredients:


    • 1 1/3 cups (8 oz./250 g) farro
    • 1 3/4 cups (14 fl. oz./430 ml) vegetable or chicken broth 
    • 2 tsp. salt, plus more, to taste
    • 2 Tbs. olive oil
    • 1 small yellow onion, cut into 1/4-inch (6-mm) pieces
    • 1 turnip, peeled and cut into 1/4-inch (6-mm) pieces
    • 2 parsnips, peeled and cut into 1/4-inch (6-mm) pieces
    • 2 carrots, cut into 1/4-inch (6-mm) pieces
    • 1 Tbs. honey
    • Freshly ground pepper, to taste

    Farro with Caramelized Root Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a heavy-bottomed saucepan over medium-high heat, heat the farro, stirring often, until lightly toasted and aromatic, about 3 minutes. Add the broth and the 2 tsp. salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed and the farro is tender but with a bit of a bite remaining at the center, 12 to 15 minutes. Transfer to a large bowl and let cool slightly. 

    In a large fry pan over medium-low heat, warm the olive oil. Add the onion, turnip, parsnips and carrots and toss to coat with the oil. Sauté the vegetables until they start to release their liquid, about 5 minutes. Increase the heat to medium-high and cook until they are golden and have begun to caramelize, 10 to 15 minutes. Stir in the honey and season with salt and pepper.

    Add the vegetables to the bowl with the farro and toss to combine. Adjust the seasoning if necessary. Serve warm or at room temperature. Serves 4 to 6.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).
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