Quick Tips: Begin by heating the broth for the mushrooms and farro. Add the onions to the large pot to cook first, then add the other vegetables as they are chopped. Heat the water for the pasta as soon as the mushrooms are put in the small bowl to rehydrate.
Substitution: Substitute 1 medium parsnip, chopped, and 2 celery ribs, minced, for the celeriac. Substitute pearled barley, soaked overnight, for the farro.
Celery Root: To peel, cut off the top of the root and place cut-side down on work surface. Using a chef knife cut away the tough outer skin. Cut into 1-inch slices and slice as needed. You must add the celeriac to boiling water to prevent it from turning bitter.
Recipe from
Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.