Roasted Carrots with Farro, Chickpeas and Herbed Creme Fraiche
Try this Roasted Carrots with Farro, Chickpeas and Herbed Creme Fraiche recipe, or contribute your own.
Try this Roasted Carrots with Farro, Chickpeas and Herbed Creme Fraiche recipe, or contribute your own.
- 1/2 teaspoon salt
- salt and pepper
- salt and pepper to taste
- pinch of salt
- 1 teaspoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cumin
- 1 cup dried farro rinsed
- 1 clove garlic pressed or minced
- 1 can (15 ounces) chickpeas rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 pound slender heirloom carrots scrubbed clean and patted dry (i didn't peel mine)
- 3 tablespoons pepitas (green pumpkin seeds)
- 1/2 teaspoon olive oil
- pinch of cumin
- pinch of chili powder
- 1/3 upvermont creamery crã¨me fraã®che
- 2 teaspoons water
- 1 more tablespoon chopped fresh parsley
- Carbohydrate 0.178437291710536 g
- Cholesterol 0 mg
- Fat 1.3026310413535 g
- Fiber 0.0498812495869118 g
- Protein 0.054917708335265 g
- Saturated Fat 0.178107854123425 g
- Serving Size 1 1 to 8 serving (120g)
- Sodium 76.4848697914652 mg
- Sugar 0.128556042123624 g
- Trans Fat 0.0410387916581863 g
- Calories 12 calories
Step-by-step
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic and ½ teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
- To roast the carrots: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure the carrots are lightly and evenly coated in oil and spices. Roast for 20 to 35 minutes, until the carrots are easily pierced by a fork near the top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
- To toast the pepitas: In a small skillet over medium heat, warm ½ teaspoon olive oil until shimmering. Add the pepitas and generous pinches of cumin, chili powder and salt. Cook, stirring frequently, until the pepitas are turning golden on the edges and starting to make little popping noises. Remove from heat to cool.
- To make the herbed crème fraîche, combine the crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
- To assemble the dish, pour the farro and chickpea mixture onto a large serving platter. Arrange the carrots in a single layer over the mixture. Drizzle herbed crème fraîche generously over the carrots, then sprinkle them with pepitas and one tablespoon chopped fresh parsley. Serve immediately or let the dish cool to room temperature (it’s good either way!).
Heirloom carrots anchor this entire composition, demanding careful attention to thickness rather than strict adherence to a timer. Because slender roots cook much faster than thick commercial ones, check them at the twenty-minute mark at 425 degrees Fahrenheit, removing individual carrots as a fork easily pierces their thickest stems. Leaving the skins on preserves their earthy sweetness and saves prep time, provided they are thoroughly scrubbed and patted completely dry before hitting the oil. If moisture remains on the surface, the oil slides off, and the carrots steam instead of roasting and developing caramelized edges. Farro provides a chewy, robust base that absorbs olive oil, lemon juice, and garlic much better when dressed while still warm from the pot. Rinsing the grain beforehand removes excess surface starches that might otherwise make the pot sticky. Toasting pepitas in a hot skillet with cumin, chili powder, and salt transforms raw seeds into a crunchy garnish, signaling readiness when they begin to pop and brown at the edges. When scaling quantities up or down for different group sizes, maintain the ratio of cooking water to farro to ensure the grain cooks evenly without burning on the bottom of the saucepan. Layering the warm grain mixture beneath the roasted carrots allows the platter to serve comfortably warm or at room temperature without losing structural integrity.
