Courtesy Friends of the Wardsboro Library
Further adding to the mystery of how to categorize the 'Gilfeather,' the vegetables lack the traditional purple tops of both turnips and rutabagas.
Ingredients
- 2 cups farro
- 2 quarts vegetable stock
- 1/4 teaspoon salt
- 6 medium golden beets, scrubbed
- 6 medium red beets, scrubbed
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 6 medium ‘Gilfeather’ turnips, ends trimmed, peeled and cut into 1/2-inch wedges
- 2 tablespoons local raw honey, plus extra for drizzling
- 1/2 cup unfiltered apple cider vinegar
- 2 cups fresh apple cider
- 3 ounces light brown sugar
- Sea salt flakes
- 3 cups packed arugula, washed
- 8-ounce hard aged raw goat tomme, rind removed and shaved
Directions
- Place farro in a medium bowl and pour in enough hot water to cover it by 1 inch. Set aside for 20 minutes.
- Drain in a fine-mesh strainer.
- Transfer soaked farro to a medium saucepan.
- Add vegetable stock and salt.
- Bring to a simmer, cover, and cook until tender but still chewy, about 45 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- While farro is soaking, remove greens from beets, reserving them for another purpose.
- Transfer the beets to a large bowl and toss with 1 tablespoon olive oil.
- Season with salt and pepper. Wrap beets loosely in foil, then transfer to a baking sheet.
- Roast until fork tender, about 65 minutes, depending on the size of the beets.
- When beets are cool enough to handle, remove the skins with a paring knife.
- Cut into 3⁄4-inch pieces.
- Start ‘Gilfeather’ turnips during the last 30 minutes of the cooking time for the beets.
- Place turnips, remaining 1 tablespoon olive oil, and honey in a large bowl.
- Season with salt and pepper to taste.
- Toss to combine, making sure to coat well.
- Spread turnips on a lightly greased baking sheet.
- Roast, stirring occasionally, until turnips are fork tender, about 25 minutes.
- While beets and turnips are roasting, combine vinegar, cider, and brown sugar in a saucepan and bring to a boil over medium heat, whisking often.
- Reduce heat to a simmer and cook, whisking often, until cider mixture reduces to a syrup, about 35 minutes.
- Keep at room temperature.
- Place 1 cup farro in the center of each plate.
- Evenly arrange beets and turnips over the farro.
- Drizzle with olive oil, honey, and 1 tablespoon of the cider reduction.
- Sprinkle beets and turnips with sea salt to taste.
- Scatter the arugula leaves and shaved goat cheese on top and around the dish.
- Serve at once.
- For more about the ‘Gilfeather,’ see:
- The ‘Gilfeather’ Turnip: A Vermont Heirloom Variety
- ‘Gilfeather’ Turnip Soup Recipe
- Recipe from Artisan Restaurant Tavern & Garden at Four Columns Inn. Reprinted with permission from The Vermont Non-GMO Cookbook by Tracey Medeiros, published by Skyhorse Publishing.
