Ingredients
- 1 1/2 cup Bluebird Emmer Farro
- 4 teaspoons butter
- 5 cups broth chicken or beef
- 2 teaspoons fresh thyme chopped
- 1/2 cup Mascarpone cheese Mascarpone cheese is a sweet Italian mozzarella with a texture similar to cream cheese
- 1 cup parsnips cubed
Methods
- Melt butter in a medium sauce pan. Saute thyme.
- Add farro and saute for a few minutes until butter is absorbed.
- Add 5 Cups of broth. Bring to a boil then turn heat to a low simmer uncovered for 45 minutes or until Farro has absorbed most of the moisture and is plump and chewy.
- While waiting for farro to cook steam parsnips until they are slightly soft (about 8 minutes) but not mushy. You want the parsnips to maintain their cubed shape.
- Cool parsnips in separate bowl.
- When farro is plump and a small amount of moisture remains in the sauce pan add Mascarpone Cheese. Incorporate on low heat until all of the cheese has melted. Farro and cheese mixture should be slightly soupy – not dry. Add a bit more broth if farro seems dry.
- Top with steamed parsnips. Serve hot.
