JERSUSALEM ARTICHOKES WITH FARRO, CARROTS AND ROSEMARY or TOPINAMBUR CON FARRO, CAROTE E ROSMARINO

Jerusalem artichoke

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?

Jerusalem artichokes with farro, carrots and rosemary

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.

Jerusalem artichokes with farro, carrots and rosemary

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