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Author Notes: 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. —rachelaliceroddy
- 4 to 6 medium turnips
- 4 to 6 medium carrots
- 2 red onions
- Salt, to taste
- 6 tablespoons extra-virgin olive oil
- 2 cups farro
- Preheat the oven to 400º F (200º C).
- Peel the turnips, carrot, and onions and them cut into 1-inch wedges or chunks and put them on a baking tray. Sprinkle with salt and drizzle with olive oil, then toss. Roast for 30 minutes, shaking the tray once or twice, or until the vegetables are tender and slightly shriveled.
- Rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12 to 15 minutes, until the grains are soft but still chewy at the center. Drain.
- Divide the farro between four bowls, top with vegetables, and serve.