A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tuscan Farro Salad with Roasted Parsnips
(0)
45 min
Under an hour
Knuspr-Küche
Nussiger Farro trifft auf im Ofen karamellisierte Pastinaken, knusprigen Salbei und würzigen Pecorino. Ein herbstlicher Salatgenuss nach toskanischer Art.
Ingredients
Preparation method
Preparation & Roasting
Preheat your oven to 200 °C top/bottom heat. Peel the parsnips and cut them into bite-sized cubes or batons about 1.5 cm thick.
Place the parsnips on a baking tray lined with baking paper. Drizzle with 20 ml of olive oil and season with a little sea salt and pepper. Roast in the preheated oven for about 25–30 minutes until golden brown and wonderfully caramelized.
Cooking the Farro & Toasting the Hazelnuts
Rinse the farro (spelt) under cold water and cook in plenty of boiling, lightly salted water according to package instructions (approx. 20–25 minutes) until al dente. Then drain and let the steam briefly evaporate.
Chef's tip
Farro tastes best when tossed with the dressing while still lukewarm – this allows the ancient grain to absorb the flavors of fine balsamic vinegar especially well.
For a vegan version, you can substitute maple syrup 1:1 for the honey and use toasted pine nuts or nutritional yeast flakes instead of Pecorino.
Discover also
We Also Recommend
Show all
50 min
Under an hour
Lentil Salad with Feta | Mediterranean & Healthy
Knuspr-Küche
Yoğurtlu Yeşil Mercimek Salatası | Turkish Lentil Salad with Garlic Yogurt & Paprika Butter
Knuspr-Küche
Tuscan Farro Salad with Braised Leek & Borlotti Beans | Autumnal Delight
Knuspr-Küche
Tuscan Orzo Salad with Baby Spinach, Pomegranate & Pecorino | Autumn Gourmet Delight
Knuspr-Küche
