Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Fall Vegetable & Farro Salad
with Soft-Boiled Eggs
45 MIN
2 Servings
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.
Get Plans-
NutritionPER SERVING
-
Calories760 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1 oz Lamb Chopper Cheese
- ¾ cup Semi-Pearled Farro
-
2 Cage-Free Farm Eggs
- 2 Carrots
- 2 cloves Garlic
- 1 Apple
- 1 Purple Top Turnip
- 1 Yellow Onion
- 1 bunch Sage
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Butter
- ½ oz Dried Shiitake Mushrooms
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs