Yield: 6 to 8 servings 1 1/2 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces 7 tablespoons extra-virgin olive oil, divided 1 tablespoon maple syrup Kosher or sea salt Freshly ground black pepper 1 1/2 cups farro 2 teaspoons red-wine vinegar, plus more for drizzling 1/4 teaspoon granulated sugar 2 tablespoons minced shallots...
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