Roasted Fall Vegetable & Farro Salad with Soft-Boiled Eggs

Roasted Fall Vegetable & Farro Salad

with Soft-Boiled Eggs

45 MIN
2 Servings
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From the Test Kitchen

For comforting flavor and satisfying texture, this warm grain salad combines roasted root vegetables and crisp, sweet apple. Mixing in rehydrated shiitake mushrooms creates a subtle umami layer. It all comes together with a dressing of toasty brown butter and a topping of rich soft-boiled eggs.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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tips & techniques
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Heat a small saucepan of water to boiling on high. Peel and roughly chop the garlic. Once boiling, add the farro and garlic to the pot of salted water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Cover and set aside in a warm place.

Prepare the ingredients & rehydrate the mushrooms:
2 Prepare the ingredients & rehydrate the mushrooms:

While the farro cooks, wash and dry the fresh produce. Place the mushrooms in a bowl with 1 cup of hot water to rehydrate. Peel and medium dice the carrots. Peel and medium dice the turnip. Peel and medium dice the onion. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Core and medium dice the apple; place in a bowl with half the vinegar to prevent browning (you will have extra vinegar). Roughly chop the parsley leaves and stems.

Roast the vegetables:
3 Roast the vegetables:

Place the carrots, turnip, onion, and sage on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the eggs:
4 Cook the eggs:

While the vegetables roast, add the eggs to the saucepan of boiling water and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Rinse and wipe out the saucepan.

Brown the butter:
5 Brown the butter:

While the vegetables continue to roast, in the same saucepan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the saucepan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl.

Finish & plate your dish:
6 Finish & plate your dish:

Drain the rehydrated mushrooms and transfer to a cutting board; roughly chop. To the pot of cooked farro, stir in the brown butter, chopped mushrooms, apple (including any liquid), roasted vegetables, half the cheese, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the finished farro between 2 dishes. Top with the peeled eggs. Garnish with the parsley and remaining cheese. Enjoy!

Tips from Home Chefs

1 Cook the farro:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Heat a small saucepan of water to boiling on high. Peel and roughly chop the garlic. Once boiling, add the farro and garlic to the pot of salted water. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Cover and set aside in a warm place.

2 Prepare the ingredients & rehydrate the mushrooms:

While the farro cooks, wash and dry the fresh produce. Place the mushrooms in a bowl with 1 cup of hot water to rehydrate. Peel and medium dice the carrots. Peel and medium dice the turnip. Peel and medium dice the onion. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Core and medium dice the apple; place in a bowl with half the vinegar to prevent browning (you will have extra vinegar). Roughly chop the parsley leaves and stems.

Roast the vegetables:
3 Roast the vegetables:

Place the carrots, turnip, onion, and sage on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Cook the eggs:

While the vegetables roast, add the eggs to the saucepan of boiling water and cook for exactly 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Rinse and wipe out the saucepan.

Cook the eggs:
Brown the butter:
5 Brown the butter:

While the vegetables continue to roast, in the same saucepan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the saucepan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl.

6 Finish & plate your dish:

Drain the rehydrated mushrooms and transfer to a cutting board; roughly chop. To the pot of cooked farro, stir in the brown butter, chopped mushrooms, apple (including any liquid), roasted vegetables, half the cheese, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the finished farro between 2 dishes. Top with the peeled eggs. Garnish with the parsley and remaining cheese. Enjoy!

Finish & plate your dish:
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