The Cooking Process:
Cooking the Farro: I started the dish by cooking the farro. I brought a large pot of salted water to boiling point. Once it was boiling I added the farro and some chopped garlic to the water and cooked this uncovered for 19 minutes, or until tender. I then drained it and returned to the pot and let it sit covered in a warm place.
Preparing the vegetables: While the farro was cooking I started preparing the vegetables. It was great to see that Blue Apron provided beautiful fresh vegetables with this kit! I preheated the oven to 450°F, then washed and dried the fresh produce. I placed the mushrooms in a bowl with 1 cup of hot water to rehydrate. Then I peeled, and medium diced the carrots, turnip and onion. I removed the sage leaves from the stems and roughly chopped the leaves and then roughly chopped the parsley. There is no need to remove the parsley from the stems. Finally, I cored and medium diced the apple and placed it in a bowl with half of the vinegar to prevent it from browning.
Roasting the vegetables: I tossed the carrots, turnip, onion and sage in some olive oil and seasoned with salt and pepper. I made sure they were thoroughly coated. Then I arranged them in a single layer on a sheet pan. I then placed them in the oven and roasted for 20 minutes.
Cooking the eggs: I love how Blue Apron sends the eggs in a carton wrap! And the fact that it is a cage-free egg is very important to me. I heated a small saucepan of water to boiling, then added the eggs to the boiling water and cooked for exactly 7 minutes. I immediately drained and rinsed under cold water for a minute to stop the cooking process. When they were cool enough to handle, I carefully peeled the eggs.
Browning the butter: I heated the butter in the same pan on medium-high until it was melted. I then cooked this, stirring and swirling frequently in the saucepan for about 2 minutes or until the butter had browned and had a nutty fragrance – then transferred it to a bowl.
Plating and serving: One of the final things to do before plating was to drain the mushrooms and roughly chop them. To the pot of cooked farro, I stirred in the brown butter, chopped mushrooms, apple, roasted vegetables, half of the cheese and a drizzle of olive oil. I seasoned with salt and pepper to taste. Once all was well mixed, I divided the farro and vegetables between 2 dishes. I then topped the dishes with the peeled eggs and garnished with the parsley and remaining cheese.
On a Personal Note:
This was a nice dish, as I said above, and it also felt like a very healthy one. It did take quite a long time to cook. I loved the cooked eggs and the nutty flavor the butter gave the dish but I didn’t understand the addition of the apple at all.
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