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Farro, a hearty, healthful, and highly prized Italian grain, fits comfortably into menus year-round.

In winter, toss it with roasted root vegetables such as turnips, parsnips, and carrots, as it is here. This dish is sweet and savory and loses nothing when served at room temperature, making it a great option for both the lunch box and the salad plate.



  • 1⅓ cups (8 oz/250 g) farro
  • 1¾ cups (14 fl oz/430 ml) vegetable or chicken broth
  • Salt and freshly ground pepper
  • 2 Tbsp olive oil
  • 1 small yellow onion, cut into ¼-inch (6-mm) pieces
  • 1 turnip, peeled and cut into ¼-inch (6-mm) pieces 
  • 2 parsnips, peeled and cut into ¼-inch (6-mm) pieces
  • 2 carrots, cut into ¼-inch (6-mm) pieces
  • 1 Tbsp honey

In a heavy-bottomed saucepan, heat the farro over medium-high heat, stirring often, until lightly toasted and aromatic, about 3 minutes. Add the broth and 2 tsp salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed and the farro is tender but with a bit of a bite remaining at the center, 12-15 minutes. Transfer to a large bowl and slightly cool.

In a large frying pan, heat the oil over medium-low heat. Add the onion, turnip, parsnips, and carrots, and toss to coat with the oil. Sauté the vegetables until they start to release their liquid, about 5 minutes. Raise the heat to medium-high and cook until they are golden and have begun to caramelize, 10-15 minutes. Stir in the honey and season with salt and pepper.

Add the vegetables to the bowl with the farro and toss to combine. Adjust the seasoning if necessary. Serve warm or at room temperature.

“Your diet is a bank account. Good food choices are good investments.”

Bethenny Frankel

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