JERSUSALEM ARTICHOKES WITH FARRO, CARROTS AND ROSEMARY or TOPINAMBUR CON FARRO, CAROTE E ROSMARINO
My mind is really blank today, I suppose that if you started to provoke me I would have a lot of things to say but as you are such nice readers I’m here without anything interesting to say so let’s get on with a recipe instead! I suppose I could write about that but I haven’t got much to say about it other that I think it is good but that is somewhat obvious, if I didn’t think that I would hardly post it here would I?
JERSUSALEM ARTICHOKES WITH FARRO, CARROTS AND ROSEMARY or TOPINAMBUR CON FARRO, CAROTE E ROSMARINO
Jerusalem artichokes
Carrots
Rosemary
Farro
Salt
Extra-virgin olive oil
- Peel the vegetables, dice the Jerusalem artichokes and slice the carrots finely. Chop the rosemary.
- Braise the vegetables and herb in some olive oil while you cook the farro until almost ready or al dente. Don’t forget the salt.
- When the vegetables are golden and soft, you add the drained farro and sauté it all for 3-4 minutes
- Serve warm or cold.
