"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Farro with Creamy Root Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Farro with Creamy Root Vegetables, by , is from Peace Love Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Madore

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. water
2 1/2 c. chicken stock (or 2 1/2 c. water mixed with 2 1/2 tsp. chicken soup base
2 c. farro (usually sold by the other grains/oats/couscous)
4 T. olive oil, divided
2 medium shallots, finely chopped
1 1/2 lbs. turnips (3-4), peeled and cut into bite-sized pieces
1/2 lb. carrots, chopped (4 medium)
2 cloves garlic, thinly sliced
1/2 c. white wine
1/2 - 1 c. chicken stock (1/2-1 cup water plus 1/2-1 tsp. chicken soup base
1 c. Parmigiano-Reggiano cheese, grated
3 T. freshly chopped parsley
salt, to taste
Penzey's Freshly Ground Pepper, to taste

Directions:
Directions:
Cook the farro according to package directions, cooking 1 minute short of the time used on the package,using half water and half chicken stock (5 c. liquid to 2 c. farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 T. olive oil. Add the shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add the turnips, carrots and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, stirring well to get up the brown bits in the pan. Add 1/2- 1 c. stock (enough to barely cover the farro/veggies) and cook over medium heat until reduced by half and the turnips are tender. Remove from the heat and stir in the cheese, parsley, salt and pepper. Drizzle with remaining 1 T. olive oil and serve. Note: I found the farro in a 14 oz. pack so I used that. The shallots cooked in about half the time. The recipe took longer to cook but I am not sure if I had the required amount of liquid.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
29 minutes prep 20 min. cook time
Personal Notes:
Personal Notes:
Penzey's Spices Winter 2015

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

58W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!