Bluebird Grain Farms

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Adapted from The Flexitarian Table by Peter Berley

Makes about 6 Servings

The creamy sauce is rich and decadent, but the combination of crisp celery root and sweet apples with chewy farro and fragrant herbs make this salad light and refreshing. This dish is great on its own, or as a side dish for your favorite simply prepared meat or meat alternative.


1 Cup Emmer Farro 
1/4 Teaspoon kosher or sea salt
3 Cups water
1 Large leek (or one onion), halved, then sliced into thin half moons
1 Bunch baby turnips with greens (about 8 small turnips)
2 Tb olive oil
2 Tb butter (or use more olive oil)
1 15oz Can chickpeas, drained and rinsed
1 Lemon (zest and juice)
2 Teaspoons cider vinegar
1 Tablespoon honey
2 Bay leaves, broken in half
1 Teaspoon whole cumin seed
1/2 Teaspoon turmeric
1/2 Teaspoon smoked paprika
1/2 Teaspoon kosher or sea salt
Coarse flake salt and fresh ground pepper to taste


Place the farro, water and salt in a medium or large saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 45 minutes.

Preheat the oven to 400 degrees. Place the leek slices in a bowl of cold water and swish them around to wash out any grit. Lift the slices out into a colander to drain. Wash the baby turnips, remove the tops and them aside. Cut the roots into quarters (if using a larger turnip, chop into about 1/2 inch pieces).

Heat a large skillet over medium high heat. Add the olive oil, butter, chickpeas, leek, turnip roots, lemon zest and juice, vinegar, honey, bay leaves, cumin seed, turmeric, smoked paprika and 1/2 teaspoon salt and stir occasionally until everything sizzles (about 3 minutes). Transfer this mixture to a large rimmed baking sheet, spread in an even layer, and roast in the oven for 20 minutes.

After the farro has simmered for 45 minutes, remove the lid and roughly tear the baby turnip greens into large pieces into the simmering farro. Replace the lid and cook for just 30 seconds to 1 minute to blanch the greens. Turn off the heat, drain the farro & greens and return to the pot. Scoop the cooked chickpea mixture into the farro and stir to combine well. Top each serving with coarse flake salt and fresh ground pepper.