Hash Of Farro, Roasted Mushrooms, Parsnips & Radish Recipe
on whipped garlic ricotta, topped with shaved Hemme Bros. cheddar
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Ingredients
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Farro and Vegetables
Whipped Garlic Ricotta
Topping
Method
Preparation of Farro and Vegetables
- 1
Cook the Farro
Rinse 1 cup of farro under cold water. In a medium saucepan, combine farro with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30-40 minutes or until the farro is tender but still chewy. Drain any excess water and set aside.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Slice the mushrooms, parsnips, and radishes into even pieces. On a baking sheet, toss the mushrooms, parsnips, and radishes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out in a single layer and roast for 20-25 minutes, stirring halfway through, until they are golden and tender.
Whipped Garlic Ricotta
- 3
Prepare the Ricotta
In a mixing bowl, combine 1 cup of ricotta cheese, 2 minced garlic cloves, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Use a hand mixer or food processor to whip the mixture until smooth and creamy. Season with salt to taste.
Assembly
- 4
Combine and Serve
In a large bowl, combine the cooked farro with the roasted vegetables. Mix well to combine all ingredients evenly. Spread a generous layer of the whipped garlic ricotta on individual serving plates. Top with the farro and vegetable mixture. Finally, shave or grate the Hemme Bros. cheddar cheese over the top and serve warm.