Root Vegetable, Field Pea and Farro Stew

Vegetable Stock Ingredients:
2 large onions, chopped
5 carrots, chopped
5 celery ribs, chopped
1 bay leaf
5 parsley stems
10 sprigs of thyme
½ gallon water

To make:
In a medium stock pot, combine all ingredients and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Strain and reserve vegetable stock.

Stew Ingredients:
8 ounces guanciale, diced
1 onion, fine diced
4 cloves garlic, minced
1 cup fresh field peas (if fresh are not available, one can substitute soaked dried field peas)
1 cup farro
2 quarts vegetable stock
1 cup turnips, diced
1 cup celery root, diced
2 cups sweet potatoes, diced
1 Tablespoon sherry vinegar
1 Tablespoon thyme, chopped
1 Tablespoon chives, finely chopped
Salt and pepper

To make:
In a medium-sized stock pot over low heat, render the fat from the guanciale. Next, add the onion and garlic and sweat until onions become translucent. Add the field peas, farro and stock, then bring to a simmer. Allow to simmer for 15 minutes. Next, add the turnips, celery root and sweet potatoes and simmer for 10 minutes. Finish by adding the sherry vinegar, thyme and seasoning with salt and pepper. Divide into four bowls and garnish with chives.

- Chef Joseph Lenn