This dish is perfect for that chilly fall and winter nights, especially while these root vegetables are in season. The veggies are roasted at a high temp and farro is cooked like a risotto, with white wine over time. The added piece is the Italian salsa verde, a play on the Mexican variety that is more like a pesto with addition of anchovies or you can use nutritional yeast to still give it that umami bomb but vegan instead
- Farro combines quite well with roasted vegetables to give a nice nuttiness to the recipe.
- The farro can be cooked like a risotto, slowly and with white wine, for this recipe.
- An Italian salsa verde is more like a pesto with its use of anchovies (or yeast) to give it that umami flavor.
“I’ve also come to realize that Thanksgiving doesn’t have to be celebrated on the day of all of November can be an excuse to go wild with festive vegan entrées and fixings and sides.”
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