Parsnips. And purple carrots. Like the yin and yang of root veggies.
I made these guys into a farro risotto. Which, I realize is actually called “farrotto” or something. But I’m not really that concerned about it.
I’m really quite sorry, but I can’t seem to find the recipe that I used to make this cute little side. It was a pretty standard risotto recipe. Sauteed the veg and some garlic and shallots in olive oil until soft, then added the farro, a 1/4 cup of white wine, vegetable broth in little increments. Etc.
Mm. Tenderloin steaks.