Pilzgröstel Recipe
Autumn hash of farro, roasted mushrooms, parsnips & radish on whipped garlic ricotta, topped with shaved Hemme Bros. cheddar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grain Base
Vegetables
Whipped Garlic Ricotta
Topping
Method
Prepare Farro
- 1
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes or until the farro is tender. Drain any excess water, if necessary.
Roast Vegetables
- 2
Prepare the Vegetables
While the farro is cooking, preheat your oven to 400°F (200°C). Peel and dice the parsnips into small cubes. Trim the radishes and halve them. Clean and slice the mushrooms.
- 3
Toss and Roast
In a large bowl, toss the sliced mushrooms, diced parsnips, and halved radishes with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until they are golden and tender.
Make Whipped Garlic Ricotta
- 4
Blend the Ricotta
In a food processor, combine 1 cup of ricotta cheese, 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 tablespoon of olive oil. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Dish
- 5
Combine Everything
Once the farro is cooked and the vegetables are roasted, combine them in a large serving bowl.
- 6
Plate
Spoon the whipped garlic ricotta onto plates, and top with the farro and roasted vegetable mixture.
- 7
Add Cheese
Shave the Hemme Bros. cheddar cheese over the top of the hash before serving.