About the Dish

3/4 cup Farro
6-8 ounces Parsnips
5-6 ounces Turnip
1 tablespoon Sorghum Syrup
2 teaspoons Sherry Vinegar
2 pats Butter
5-6 ounces Pear
1-2 ounces Shallot
2 sprigs Thyme
2 sprigs Parsley
1 teaspoon PeachDish Salt
Per Serving
Calories 453
Total Fat 8 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 2 g
Cholesterol 20 mg
Sodium 150 mg
Total Carbohydrates 89 g
Dietary Fiber 13 g
Sugar 23 g
Protein 11 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Peel parsnips and remove stem. Halve parsnips lengthwise, and cut into 1/2-inch pieces. Trim turnips and cut into quarters. Peel pears, quarter, and remove core and stem. Cut pear into 1/2-inch pieces. Peel, halve and thinly slice shallot. Pick thyme leaves. Pick and roughly chop parsley leaves.
In a medium saucepan with a lid, combine farro and 2 cups water. Place pot on high heat, and bring to a simmer. Cover, turn heat down to medium-low, and cook 14-16 minutes, or until all liquid has been absorbed and farro is tender. Remove pan from heat, but keep covered so farro will stay warm.
While farro cooks, prepare the vegetables: In a large sauté pan with a lid, combine parsnips, turnips, remaining 1 3/4 cups water, sorghum syrup, vinegar, 1 pat butter and a pinch of PeachDish salt. Place pan over high heat. Bring to a simmer, and cook 3-4 minutes.
Add pears, shallot and thyme; cook 4-5 minutes more, stirring intermittently, until vegetables are all fork-tender and the liquid has reduced by about half.
Remove the pan from the heat. Stir in parsley and remaining 1 pat butter. Season to taste with PeachDish salt and black pepper.
Divide farro between 2 plates, and top with glazed vegetables. Enjoy!