Farro with Carrots and Maple Sage Butter..

This particular piece of culinary delight came from reading various recipes and then merging bits of them in my mind...so, voila...this is what I came up with:

Farro with Carrot Ribbons and Lentils in a Sweet Potato and Sage Maple Butter Base.... (anyone want to come up with a clever name for this to shorten it up? I'll be taking suggestions... LOL)




1.5 cups of farro
1 can sweet potato puree
1 can organic lentils
About 6 carrots...it's really up to you
Pure maple syrup
Fresh Sage
Organic butter
Vegetable or olive oil

Cook the farro according to the package.



In a large skillet melt about one tablespoon of butter and add the sage and carrot ribbons (use a peeler and just peel away into the pan). I added some olive oil to the butter so as not to use a crazy amount of butter but still have the butter flavor, then drizzle with maple syrup. Cook carrots until tender. Add the farro, sweet potato and lentils and drizzle with more maple syrup (if you like) and sprinkle with sea salt to taste...you can add a little water if the mixture seems too thick for your liking.



It's a wonderfully earthy dish...with the oat-y farro and aromatic sage....