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Balsamic Braised Beet and Celery Root Stew with Farro
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 medium beets, peeled and cut into 1-inch cubes
  • 1 celery root, peeled and cut into 1-inch cubes
  • 1 cup farro, rinsed
  • 4 cups vegetable broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the beets and celery root to the pot. Cook for 5 minutes, stirring occasionally to coat the vegetables.
  • Stir in the farro, vegetable broth, balsamic vinegar, thyme, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes until the beets and celery root are tender and the farro is cooked through.
  • Ladle the stew into bowls and top each serving with chopped parsley.

Notes

Simmer the stew uncovered for the last 10 minutes if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand, or swap thyme for rosemary if that is what you have in the kitchen.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Measuring cups