Warm Roasted Parsnips, Garlic, Ginger Farro Salad with Pistachios

Donna Quinlan

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Donna Quinlan. "When the parsnips come out of the oven, it's hard not to eat them all right then.  But if you wait, all the flavors and textures come together like a symphony in your mouth."

Warm Roasted Parsnips, Garlic, and Ginger Farro Salad with Pistachios

Prep Time

15 minutes

Cook Time

30 minutes


7 Side Servings


1 cup farro (uncooked)
1 pound parsnip (julienned)
  olive oil (for rubbing parsnips)
  spicy rub (for sprinkling)
1 garlic bulb (5-6 cloves, top sliced off, wrapped in foil)
1 onion, red (diced)
2 tablespoons ginger, fresh (chopped)
1 cup carrot
1⁄2 cup edamame
1⁄4 teaspoon red pepper flakes
  salt (to taste)
  black pepper, ground (to taste)
1 lime (zest and juice)
1⁄3 cup cilantro (chopped)
1⁄2 cup pistachios (chopped)
  cheese, feta (crumbled, optional)


Bring the water to a boil with farro and a pinch of salt, cover, and simmer for 30-40 minutes or until done.

Meanwhile, preheat the oven to 450 degrees F.  Rub the parsnips with olive oil and a sprinkle of spicy rub and put on a cookie sheet along with the garlic bulb (wrapped in foil with a small breathe hole at the top) and roast on the top shelf of the oven for 10-12 minutes or until brown and soft.

Let parsnips cool enough to handle and then cut into 1-inch pieces and squeeze garlic cloves out of the bulb, mashing a bit.

Saute red onion, ginger, carrots, edamame, red pepper flakes, salt and black pepper on medium-heat until vegetables are soft, about 10-15 minutes.

Turn off heat and add cooked farro, parsnips, and garlic to the other vegetables.  Mix in zest and juice from small lime and cilantro.  Sprinkle chopped pistachios and crumbled feta cheese on top.