dinner · vegetarian · vegan · dairy-free
Farro and parsnip pot with toasted almonds
Farro simmers with sweet parsnip and shallot in stock until tender, then gets a squeeze of lemon and a crunchy almond topping. One pot, warming and filling.
- Time
- 45min
- Steps
- 3
Ingredients
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Allergens
Contains tree nuts.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soften the shallot and parsnip in the olive oil for 5 minutes. Stir in the farro and cook for 1 minute.
-
2
Pour in the stock and simmer, partly covered, for about 25 minutes until the farro is tender. Top up with water if the pot dries out before the grain softens.
-
3
Toast the almonds in a dry skillet. Stir the lemon juice into the farro and sprinkle the almonds over each bowl.
