Pilzgröstl Recipe
Autumn hash of farro, roasted mushrooms, parsnips & radish on whipped garlic ricotta, topped with shaved Hemme Bros. cheddar
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Ingredients
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Grains
Vegetables
Dairy
Condiments
Method
Preparation of Ingredients
- 1
Prepare the Farro
Rinse the farro under cold water. In a medium pot, combine 1 cup of farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 30 minutes, or until tender. Drain any excess water and set aside.
- 2
Chop the Vegetables
Peel and slice the parsnips into small cubes. Clean and slice the mushrooms into quarters. Trim the radishes and slice them thinly.
- 3
Prepare the Garlic Ricotta
In a mixing bowl, combine the ricotta cheese with 1 clove of minced garlic, salt, and pepper to taste. Whip until smooth and creamy. Set aside.
Cooking
- 4
Roast the Vegetables
Preheat the oven to 425°F (220°C). In a large bowl, toss the parsnips and mushrooms with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until golden brown and tender, stirring halfway through.
- 5
Sauté the Radishes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced radishes and sauté for about 5-7 minutes, until they are tender but still have a slight crunch. Season with salt and pepper.
- 6
Combine the Ingredients
In a large mixing bowl, combine the cooked farro, roasted mushrooms, and parsnips. Add fresh herbs and mix well.
Assembly
- 7
Plate the Dish
Spread a generous layer of whipped garlic ricotta on each plate. Top with the farro and vegetable mixture. Arrange the sautéed radishes on top, and finish with shaved Hemme Bros. cheddar cheese.