Brown Butter Farro & Roasted Root Vegetables

Mar 05, 2025

Brown Butter Farro & Roasted Root Vegetables

This Brown Butter Farro & Roasted Root Vegetables dish combines farro with caramelized carrots, parsnips, and baby potatoes, all tossed in rich brown butter and fresh herbs. With deep, toasty flavors and a satisfying texture, this dish embodies the best of Churchill Downs cuisine for a perfect race-day bite.

Ingredients

• 2 Medium Carrots, Peeled And Cut Into 1-Inch Pieces
• 2 Medium Parsnips, Peeled And Cut Into 1-Inch Pieces
• 10–12 Baby Potatoes, Halved If Large (Leave Whole If Really Small)
• 1½ Tablespoons Olive Oil
• ½ Teaspoon Salt, Or To Taste
• ¼ Teaspoon Freshly Ground Black Pepper, Or To Taste
• 2–3 Sprigs Fresh Thyme Or Rosemary For Garnish

For The Farro:

• 1 Cup Farro (Pearled Or Semi-Pearled Is Most Common)
• 2½ Cups Vegetable Stock
• ½ Teaspoon Salt

For The Brown Butter & Finishing:

• 4 Tablespoons (½ Stick) Unsalted Butter
• ¼ Teaspoon Salt (Adjust To Taste)
• Freshly Ground Black Pepper (To Taste)
• 1–2 Tablespoons Chopped Fresh Herbs

Instructions

1.     Preheat The Oven To 400°F.

2.     Prepare The Vegetables: Place Carrots, Parsnips, And Baby Potatoes On A Rimmed Baking Sheet. Drizzle With Olive Oil, Then Season With Salt, Pepper, And Add Thyme/Rosemary Sprigs If You Like. Toss To Coat Evenly.

3.     Spread In A Single Layer. Roast For 25–30 Minutes, Or Until The Vegetables Are Tender And Edges Begin To Caramelize.

4.     Rinse The Farro: Give The Farro A Quick Rinse Under Cool Water To Remove Dust Or Excess Starch.

5.     In A Medium Saucepan, Combine The Farro With Water (Or Stock) And ½ Teaspoon Salt. Bring To A Boil, Then Reduce Heat To A Simmer And Cover.

6.     Cook For 20–30. Taste A Grain To Ensure It’s Tender But Still Pleasantly Chewy.

7.     Drain Excess Liquid If Any Liquid Remains When The Farro Is Done, Simply Drain It Off. Keep Warm.

8.     In A Small Skillet Or Saucepan, Melt The Butter Over Medium Heat.

9.     Swirl Or Stir The Butter As It Cooks. After A Few Minutes, It Will Foam, Then Turn A Light Golden Brown With Tiny Brown Flecks At The Bottom.

10.  Once You Smell A Nutty Aroma And See A Rich, Amber Color, Remove The Butter From The Heat To Prevent Burning.

11.  Transfer The Cooked Farro To A Large Serving Bowl. Pour The Brown Butter Over The Farro, Stirring To Coat.

12.  Gently Fold In The Roasted Carrots, Parsnips, And Potatoes.

13.  Add More Salt, Pepper, Or A Squeeze Of Lemon If Desired.

14.  Sprinkle Chopped Fresh Herbs (Parsley, Chives, Or Thyme) On Top Before Serving. For Extra Flavor, Add Crumbled Feta/Goat Cheese Or Toasted Nuts.