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像欧洲防星和芹菜根一样脆皮烤根蔬菜加入这个简单的谷物沙拉的泥土,毛茸茸的沙拉用嫩,耐嚼的farro。抵制在烹饪过程中搅拌蔬菜的冲动,以帮助他们发展最多的颜色。

October 2020

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Credit: David Malosh

Recipe Summary test

active:
20分钟
total:
55分钟
屈服:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Bring 3 cups water and 2 teaspoons salt to a boil in a large saucepan over medium-high. Stir in farro. Cover and reduce heat to low. Cook until farro is tender and water is mostly absorbed, 25 to 30 minutes. Remove from heat, and let stand, covered, 10 minutes.

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  • While farro cooks, toss together carrots, parsnips, onion, celery root, 1/4 cup oil, and 2 teaspoons salt on a rimmed baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and lightly browned, 25 to 30 minutes.

  • Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl. Let stand at room temperature at least 15 minutes or up to 3 hours, or cover and refrigerate up to 3 days. If chilled, let stand at room temperature 30 minutes before serving.

  • Just before serving, stir in remaining 2 tablespoons oil. Season to taste with salt, pepper, and vinegar. Garnish with parsley leaves.

Make Ahead

Farro and vegetables may be stored in an airtight container in refrigerator up to 3 days.

Notes

Buy pearled farro for this recipe; it cooks more quickly than whole-grain.

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