NEW YORK (CBSNewYork) – Believe it or not, many farmers markets are still in action. Chef Michael Anthony (2012 James Beard Award winner) of Gramercy Tavern stopped by the CBS 2 studios with a seasonal dish that you can make for the upcoming Thanksgiving holiday too: Warm salad of farro and sweet potatoes.
For more information on Gramercy Tavern, click here.
Warm Farro Salad with Sweet Potato
Michael Anthony Executive Chef/Partner Gramercy Tavern
Yield: 4 servings
Olive oil 3 tbsp
Onions, minced 2 tbsp
Leeks, minced 2 tbsp
Garlic, minced 1 tsp
Farro 1 cup
Vegetable stock, or water 1 quart
Sweet potatoes, peeled and chopped 2 cups
Sweet Bell Peppers, seeded and chopped 1 cup
Onion, minced ½ cup
Garlic, minced 1 tsp
Coriander, toasted ½ tsp
Vegetable stock 2 cups
Parsley, picked and washed ¼ cup
Shiitake mushrooms, sliced and sauteed 2 tbsp
Carrots, peeled and thinly sliced 2 tbsp
Toasted Pumpkin Seeds 1 tbsp
For the farro:
- Using the flexi-beater attachment at #2 speed, sweat the onions, leeks, and garlic in 1 tbsp olive oil in the bowl of the Cooking Chef at 140°F.
- Add farro and continue to cook for another 3 minutes.
- Increase temperature to 210°F, add vegetable stock (or water) and simmer until tender, about 30 minutes. When farro is cooked, remove from bowl and reserve.
For the sweet potato puree:
- Using the flexi-beater attachment at #2 speed, sweat the onions, garlic, sweet potatoes, peppers and coriander in 2 tbsp olive oil in the bowl of the Cooking Chef at 140°F for 6 minutes.
- Increase temperature to 210°F, add vegetable stock (or water) and simmer until tender, about 40 minutes.
- Remove several pieces of the cooked sweet potato from the bowl, and reserve to use as garnish
- Attach Thermo-resist blender attachment, and add remaining sweet potato mixture to the blender. Blend until a smooth puree.
- Return the farro and puree to the bowl. Season with salt and pepper. At 195°F, bring to a simmer.
- Fold in fresh parsley and reserved sweet potatoes, and serve in a bowl.
- Top with optional garnishes of sautéed shiitake mushrooms, sliced carrots and pumpkin seeds.
- Add the shiitakes and carrots to the risotto and simmer until tender. Add vegetable stock as needed to reach desired consistency.
- Finish with butter, carrot puree, cheese, pumpkin seeds and herbs.