Make Ahead

Roasted Turnips with Carrots, Onions and Farro

by:
March 23, 2015
4
1 Ratings
Roasted Turnips with Carrots, Onions and Farro
Photo by Rachel Roddy
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  1. Preheat the oven to 400º F (200º C).
  2. 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.
  3. 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.
  4. Divide the farro between four bowls, top with vegetables, and serve.
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2 Reviews

Jenna W.
Jenna W. August 8, 2019
This was simply lovely. I cooked the farro in some chicken stock and topped it with feta and a bit of red wine vinegar. I look forward to making this again!
 
Christie
Christie October 14, 2018
I did not have high expectations for this recipe. I had just picked a ton of turnips from my garden, it was 7:15 on a Sunday night, and my family was asking for dinner. I topped the bowl with turnip greens which I boiled then sautéed with tomatoes and a good dose of garlic. In the article, you mentioned serving with a runny egg and feta cheese, and I think this was probably a key component. I had dinner on the table by 8:15 and my husband and 3 kids all really liked it. They ate every bite, and I didn't get one complaint about serving turnips for dinner.