Roasted turnips with carrots and farro

Roast
roasted turnips with carrots and farro

Roasting

I am not sure if I would turn down gold for them, but I do love roasted turnips. As is the case with so many vegetables, roasting turnips means water evaporates and the natural sugars and flavours are concentrated. The turnips, red onion, and carrots in this dish shrivel slightly, crisping and curling at the edges. Farro, another ancient Roman staple, provides a tasty, nutty base for the vegetables. I feel as if I could march a very long way after eating this. I have been known to top this with a poached egg or crumbled feta cheese. Ideally, keep a portion for the next day, when it is even better.

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Tags:
carrots farro roasted carrots roasted carrots and

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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