Gluten-Free, Vegan, Serves 10
- 4 cup Farro cooked
- 2 1/2 pounds sunchoke peeled and cubbed
- 3 Tbsp Olive oil
- 1 small onion diced
- 3 Tbsp Avocado oil
- 1 Tbsp vegan butter
- 1/2 pound oyster halved
- 1 cup tomatoes
- salt and pepper to taste
Directions:
In a large saucepan, cover the sunchokes with water and add a pinch of salt. Boil until the sunchokes until tender, about 10 minutes. Blend the oils. Drain and slice the sunchokes into 1/4-inch thick. In a small skillet, heat 2 Tbsp of the blended oil. Add the sunchokes and cook until brown, about 3 minutes. Remove the sunchokes and add another Tbsp of the blended oil and saute the mushrooms, for about 3 minutes. Add the remaining oil and all ingredients and cook for an additional 2-4 minutes. Season with salt and pepper.