If you aren’t into farro yet you soon will be. Here I cook it in a purée of leafy green vegetables and herbs for a delicious and highly nutritious dish.
My version of Havuc Kofte – carrot fritters served in an amazing pistachio sauce – the leftovers from the pistachio pesto can be used as a dip, bread spread or thinned into a salad dressing.
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Root vegetables become magical when they meet the high heat of the oven. They develop caramelized and mellow flavors, and are so much richer. This soup is the perfect little meal on a cold day.
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