Shannon Alexandra Sweeney

From Lucky Peach

INGREDIENTS

Serves 6–8
1/2 C farro, soaked overnight and drained
1 T + 1 t extra-virgin olive oil
2 t kosher salt
1/2 C brown flaxseeds
1 t fresh lemon juice
+ MUSHROOMS
+ ROOT VEGETABLES
+ WINTER SQUASH
+ BRUSSEL SPROUTS
+ YOGURT DRESSING

MUSHROOMS

3/4 lb mixed mushrooms 
(such as chanterelles, hen of the woods, or beech), caps wiped clean with damp paper towels and tough stems trimmed and discarded; 
if you are using beech mushrooms, keep the stems bundled
10 fresh thyme sprigs
1/4 C olive oil
1 t kosher salt

ROOT VEGETABLES

2 parsnips (about 1 lb), trimmed and peeled
2 small celery roots (about 1 lb), trimmed and peeled
10–12 medium or large garlic cloves, peeled
10 fresh thyme sprigs
1/4 C olive oil
1 t kosher salt
1 T unsalted butter, cut into small cubes

WINTER SQUASH

2 lbs butternut squash
(or another winter squash such as kabocha or acorn)
10–12 medium or large garlic cloves, peeled
12 fresh sage leaves
10 fresh thyme sprigs
1/4 C + 2 T olive oil
1 t kosher salt
2 T unsalted butter, cut into small cubes

BRUSSEL SPROUTS

1 1/4 lb Brussels sprouts
1/4 C + 2 T olive oil
1 t kosher salt

YOGURT DRESSING

2 T minced shallot (from about 1 small peeled shallot)
2 T fresh lemon juice
2 t champagne vinegar (or white wine vinegar)
1 t kosher salt
1/4 t freshly ground black pepper
1/4 C extra-virgin olive oil

1/2 C Straus Family Creamery Organic Greek Yogurt (or another whole-milk plain, not overly thick, Greek-style yogurt)

PREPARATION
FARRO AND FLAX SEEDS
To cook the farro, adjust an oven rack to the middle position and heat the oven to 350°F. Line a baking sheet with parchment paper, if you are using it.
Put the farro on the baking sheet, drizzle with 2 teaspoons of the olive oil, and toss to coat the grains. Spread the farro out on the baking sheet and toast in the oven until it’s golden brown and slightly fragrant, 8–10 minutes, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the farro browns evenly. Remove from the oven.
Meanwhile, bring 1 quart water to a boil in a medium saucepan over high heat. Add 1 1/2 teaspoons of the salt and the farro and return the water to a boil. Reduce the heat to medium-low and simmer until the farro is al dente, 18 to 22 minutes.
Drain the farro in a colander and transfer it to a small bowl. Drizzle the farro with the remaining 2 teaspoons olive oil and toss to coat the grains. Set aside to cool to room temperature.
Toast the flaxseeds in a small sauté pan over medium heat without moving them for 1–2 minutes, until they start to pop in the pan. Shake the pan so the seeds don’t burn and continue to toast the seeds for 2–3 minutes, shaking the pan often, until they darken in color and start to release a nutty aroma. Transfer the seeds to a plate to cool to room temperature. Add the flaxseeds to the baking sheet with the farro and set aside.
Drizzle with the olive oil, lemon juice, and the remaining 1/2 teaspoon salt, and toss to combine the ingredients and to distribute the salt.
MUSHROOMS
To prepare the mushrooms, adjust the oven racks so none are near the oven floor; you’ll be putting a baking sheet directly on the oven floor. If you are using an electric oven or another oven where you can’t put anything on the floor, adjust the oven racks so that one is closest to the floor and put a pizza stone on it, if you have one. Heat the oven to 500°F.
Put the mushrooms and thyme sprigs in a medium bowl. Drizzle with the olive oil, sprinkle with the salt, and toss to coat the vegetables. Spread the mushrooms in a single layer on a large baking sheet and put the baking sheet on the floor of the oven or the lowest rack and roast the mushrooms until they are golden brown all over, 8–12 minutes, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the mushrooms brown evenly. Remove the baking sheet from the oven and set aside. (When cooking vegetables on the oven floor, a lot of steam is produced from the water released as a result of the vegetables cooking so quickly, so just be careful of the steam that will arise when you open the oven door.) If you need the baking sheet to roast the other vegetables, transfer the vegetables to a large bowl or a baking dish to cool.
ROOT VEGETABLES
Starting at the thin root end of the parsnips, cut 2 or 3 (depending on how thin the root tip is) 1/2 inch-thick slices on an extreme bias. Cut the fatter remainder of the parsnip in half lengthwise and slice both halves into 1/2-inch-thick half-moons on an extreme bias. (Cutting the parsnips this way ensures the slices are roughly the same size and therefore require the same cooking time.) Repeat with the second parsnip. Put the parsnips in the bowl you tossed the mushrooms in.
Cut the celery roots in half down the middle. Lay one half of the celery root flat and cut 1⁄4-inch-thick slices across it. Repeat with the remaining halves. Lay the slices down, stacking 2 or 3 at a time, and cut them in half down the middle.
Cut the halves into 1 1/2-inch-wide slices. Add the celery roots to the bowl with the parsnips. Add the garlic cloves and thyme sprigs. Drizzle the vegetables with the olive oil, sprinkle with the salt, and toss to coat the vegetables evenly.
Spread the vegetables in a single layer on a large baking sheet. Put the baking sheet on the floor of the oven or the lowest rack and roast until the vegetables are tender when pierced with a toothpick and the sides touching the pan are caramelized, about 30 minutes, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the vegetables brown evenly. Remove the baking sheet from the oven, scatter the butter pieces over the vegetables, and return the baking sheet to the oven for 5 minutes to melt the butter. Remove the baking sheet from the oven, toss to coat the vegetables with the melted butter, and set aside. If you need to use the baking sheet again, transfer the vegetables to another large mixing bowl or baking dish to cool.
SQUASH
Peel the squash with a vegetable peeler, or cut off the peel with a knife. Cut it in half and scoop out and discard the seeds. With the flat sides of the squash facing down, cut it into 1 1/2 -inch cubes. Put the squash cubes in the bowl you tossed the other vegetables in. Add the garlic cloves, sage leaves, and thyme sprigs. Drizzle the vegetables with the olive oil, sprinkle with the salt, and toss to coat the vegetables.
Spread the vegetables in a single layer on a large baking sheet. Put the baking sheet on the floor of the oven or the lowest rack and roast the squash until it is tender when pierced with a toothpick and the sides touching the pan are caramelized, about 30 minutes, and shake the baking sheet. Rotate it from front to back halfway through the cooking time so the squash browns evenly; make sure not to cook it so much that it is mushy. Remove the baking sheet from the oven, scatter the butter pieces over the squash, and return the baking sheet to the oven for 5 minutes to melt the butter. Remove the baking sheet from the oven and toss to coat the vegetables with the melted butter. If you need to use the baking sheet again, transfer the vegetables to another large mixing bowl or baking dish to cool.
BRUSSELS SPROUTS
To prepare the brussels sprouts, using a paring knife, cut off the stems from each sprout. Cut each sprout in half through the core, and cut out and discard the cores from the sprouts. Separate the Brussels sprouts leaves and drop them into the bowl you tossed the other veggies in. Drizzle with the olive oil, sprinkle with the salt, and toss to coat the leaves.
Spread the leaves in a single layer on a large baking sheet, nestling them close to one another to prevent them from burning. Put the baking sheet on the floor of the oven or the lowest rack and roast the leaves until they are browned around the edges but still mostly green, 8–10 minutes. Shake the baking sheet and rotate it from front to back halfway through the cooking time so the leaves brown evenly. Remove the baking sheet from the oven and set aside.
YOGURT DRESSING
Combine the shallot, lemon juice, vinegar, salt, and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking constantly to emulsify. Put the yogurt in a medium bowl and gradually add the contents of the first bowl, whisking constantly to emulsify. Use or refrigerate the dressing, covered, for up to 2 days.

ASSEMBLE THE VEGETABLES
Pick out and discard the thyme stems. Place all the vegetables except the brussels sprouts leaves in a large bowl and toss gently.
To serve, scatter one-third of the brussels sprouts leaves over the surface of a large rimmed platter or wide-mouthed bowl. Spoon one-third of the farro mixture over the Brussels sprouts, leaving 1/2 inch of the leaves exposed around the edges. Spoon one-third of the roasted vegetables out of the bowl and pile them in an even layer on top of the farro, leaving 1/2 inch of the farro exposed around the rim. Drizzle with 3 tablespoons of the dressing. Build a second layer identical to the first: a layer of Brussels sprouts leaves, then a layer of farro, and then a layer of roasted vegetables, always leaving a little bit of the previous layer visible when you add the next layer. Drizzle with 3 tablespoons of the dressing. Build a third layer using the remaining Brussels sprouts leaves, farro, and roasted vegetables. Drizzle 2 tablespoons of the dressing over the salad and pour the rest into a small pretty bowl. Serve the salad with a big spoon and the dressing with a small spoon for guests to serve themselves.

Notes:

• Used mushrooms, parsnips, celery root, kale, and kabocha. Tossed the parsnips and celery root in turmeric.