Feel free to add or replace with any root vegetable—beets, carrots, turnips. I like to use faro for my grain because I love the texture, but again, this can be replaced with quinoa, barley, or any other grain you’d like to use. If you use faro, start by soaking it overnight the night before. You can also cook the faro 2-3 days ahead of time.
Olive oil, enough to toss vegetables and sauté greens
1 cup faro, soaked in cold or lukewarm water overnight and drained
2 cups water, boiling
Salt and pepper to taste
1 pound sunchokes washed, and cut ¼-inch thick (leave skin on)
1 pound parsnips, washed and cut into ½-inch wedges (leave skin on)
¼ cup onions, sliced into ½-inch pieces or 4 Cipollini onions, peeled (To peel the Cipollini onions easily, cook the onions with the peels on them in boiling salted water for 3 minutes. Drain and cool under cold running water. Trim and peel the onions.)
2 cups kale or spinach
Juice of ½ lemon
1 teaspoon lemon zest
Preheat oven to 425°F.
- Get a deep skillet or sauté pan hot with a drizzle of olive oil. Stir in soaked faro, stirring occasionally 1-2 minutes. Pour in boiling water and a pinch of salt and pepper. Bring to a boil and reduce heat until simmering about 35-40 minutes, or until faro is al dente.
- While the faro is cooking, toss the sunchokes, parsnips and onions in about 3 tablespoons (or more) of olive oil and sprinkle in a pinch of salt and pepper. Toss until all of the vegetables are coated in olive oil evenly. Place on a baking or cookie sheet and bake in the oven for 20 minutes, or until vegetables are tender and slightly golden brown at the edges.
- When the faro is ready, drain the water but keep the faro in the pan. Add another drizzle of olive oil and toss in kale or spinach. Only cook for a few minutes until the greens are slightly wilted.
- To serve, squeeze lemon juice and sprinkle lemon zest over the roasted sunchokes, parsnips and onions. Place vegetables on top of the faro and greens.