SOUTHERN LIVING (^) | 81
Farro-and-Wild
Mushroom Casserole
ACTIVE 25 MIN. - TOTAL 1 HOUR, 10 MIN.
SERVES 8 TO 10
This was a side dish hit around our
Test Kitchen table.
2 cups water
1 cup uncooked pearled farro
1⁄2 lb. Swiss chard with stems
3 Tbsp. extra-virgin olive oil
8 oz. shiitake mushrooms, stemmed
and sliced (about 3 1⁄4 cups)
8 oz. cremini mushrooms, sliced
(about 3 1⁄4 cups)
1 tsp. kosher salt
1 large carrot, peeled and diced
(about 1 1⁄2 cups)
1⁄2 large yellow onion, diced
(about 1 1⁄2 cups)
1 1⁄2 cups mushroom broth
(such as Pacific), divided
1⁄4 cup dry white wine
1⁄4 cup (2 oz.) salted butter, divided
3 Tbsp. all-purpose flour
4 oz. Parmesan cheese, grated
(about 1 cup)
1⁄2 cup panko (Japanese-style
breadcrumbs)
1⁄4 cup chopped fresh flat-leaf
parsley
- Preheat the oven to 400°F. Bring the
water and farro to a boil in a saucepan
over high. Reduce the heat to low;
simmer until tender, 20 minutes. Drain
and set aside. - Finely chop the chard stems to equal
2 cups. Roughly chop the leaves to
equal 3 1⁄2 cups. Heat the oil in a large
ovenproof skillet over medium-high. Add
all mushrooms and the salt; cook,
stirring occasionally, until browned,
about 8 minutes. Add the carrot, onion,
and chard stems; cook, stirring often,
until tender, about 5 minutes. Add the
chopped chard leaves and 1⁄4 cup broth;
cover. Cook until wilted, 3 to 4 minutes. - Uncover the skillet, add the wine,
stirring to loosen the browned bits from
the bottom. Simmer until the liquid has
evaporated, about 1 minute. Stir in 3
tablespoons of the butter; cook until
melted. Sprinkle the flour over the
mixture, stirring constantly. Gradually
add the remaining 1 1⁄4 cups mushroom
broth, 1⁄2 cup at a time, stirring to
incorporate. Bring mixture to a simmer,
and cook, stirring often, until thickened,
about 2 minutes. Remove from the heat,
and stir in the cheese and cooked farro. - Melt the remaining 1 tablespoon
butter, and toss with the panko. Sprinkle
the panko mixture over the farro in the
skillet. Transfer to the oven; bake until
edges are bubbly, about 30 minutes.
Remove and sprinkle with parsley. Let
stand 10 minutes before serving.
Shaved Brussels Sprouts
with Pancetta and
Smoked Almonds
ACTIVE 20 MIN. - TOTAL 30 MIN.
SERVES 6
Peppery pancetta is an Italian cured,
not smoked, version of bacon. It’s the
almonds that add the smoky element
to this delightful side dish.6 oz. diced pancetta
(about 1 1⁄4 cups)
1 1⁄4 lb. Brussels sprouts,
trimmed and shaved
(about 5 cups)
1⁄3 cup coarsely chopped smoked
almonds (about 2 oz.)
1⁄3 cup dried currants
(about 1 1⁄2 oz.)
1⁄4 cup apple cider vinegar
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 tsp. Dijon mustard
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper- Cook the pancetta in a small skillet
over medium heat, stirring occasionally,
until crisp, 8 to 10 minutes. Transfer
the pancetta to a plate lined with paper
towels, reserving about 3 tablespoons
drippings. - Combine the Brussels sprouts,
almonds, currants, and pancetta in a
large bowl, tossing to combine. - Whisk together the cider vinegar,
olive oil, honey, Dijon mustard, salt,
pepper, and the reserved 3 tablespoons
pancetta drippings in a small bowl until
blended and smooth. Pour over the
Brussels sprouts mixture, and
toss gently.
Celery Root, Apple,
and Potato Gratin
ACTIVE 25 MIN. - TOTAL 1 HOUR, 35 MIN.
SERVES 8
Earthy, sweet, and creamy, this dish is a
twist on the traditional potato gratin.2 Tbsp. unsalted butter
1 1⁄2 cups heavy cream
1 1⁄4 tsp. kosher salt
1⁄2 tsp. black pepper
1⁄2 cup toasted hazelnuts
1⁄2 cup panko (Japanese-style
breadcrumbs)
2 medium-size russet potatoes,
peeled and thinly sliced
(about 1 1⁄2 lb.)
1 large celery root, peeled and
thinly sliced (about 24 oz.)
1 large Fuji apple, peeled and
thinly sliced (about 8 oz.)
12 oz. aged white Cheddar cheese,
shredded (about 1 1⁄2 cups)- Preheat the oven to 400°F.
- Cook the butter in a small saucepan
over medium heat, stirring often, until
the butter is browned and has a nutty
aroma, about 5 minutes. Let cool slightly,
about 3 minutes. - Whisk together the cream, salt, and
pepper in a medium bowl. - Pulse the hazelnuts in a food
processor until coarsely chopped. Stir
together the chopped hazelnuts, panko,
and browned butter in a small bowl until
combined. - Arrange one-third of the potato,
celery root, and Fuji apple slices in a
single layer over the bottom of a 3-quart
baking dish. Pour one-third of the cream
mixture over the top, and sprinkle with
about 1⁄2 cup of the cheese. Repeat the
procedure once. Layer the remaining
potato, celery root, and apple slices on
top, and sprinkle with the remaining 1⁄2
cup cheese. Pour the remaining cream
mixture over the casserole, and sprinkle
with the panko mixture. - Cover the baking dish with aluminum
foil, and bake in the preheated oven until
the vegetables are softened, about 45
minutes. Remove the foil, and bake,
uncovered, until the panko is golden
brown, about 15 more minutes. Remove
from the oven, and let cool slightly
before serving, 10 to 15 minutes.