Comments on: Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

By: Cookie and Kate

Cookie and Kate — Wed, 31 Dec 2025 18:42:13 +0000

In reply to Beth. Hi Beth, yes, if making ahead to bring to a dinner, that should work and is how I reheat leftovers.

By: Beth

Beth — Tue, 23 Dec 2025 13:19:48 +0000

My niece made this for our Christmas meal a couple of years ago and I loved it and asked her for the recipe. Now I’m thinking about taking it to her house as part of the meal this time because she’s not making it. Do you think it would work to get it completely prepared and laid out on the plate (before drizzling the crème fraîche) and then after I get to her house reheat it slightly in the microwave and drizzle?

By: Cookie and Kate

Cookie and Kate — Wed, 03 Dec 2025 01:32:37 +0000

In reply to Mary Csakai. Hi Mary, that sounds like a lovely gathering! I'm honored to be the featured source for your month and glad all the recipes were enjoyed by the group. Thank you for sharing!

By: Mary Csakai

Mary Csakai — Tue, 02 Dec 2025 21:50:35 +0000

I belong to a cooking group with 10 women. For each meeting our hostess chooses a menu from a single cook or chef. I hosted for November and chose Kate. The theme was vegetarian harvest. The Roasted Carrots, Farro, Chickpeas & Herbed Crème Fraîche was our main dish. It was fabulous and received a 10 out of 10 from our cooks. All of the dishes were beautiful, healthy and easy to prepare. My friends and I will hold on to the recipes to repeat in the future. Thanks Kate.

By: Teresa McKenna

Teresa McKenna — Fri, 28 Nov 2025 12:36:08 +0000

This recipe was delicious and the presentation perfect for Thanksgiving dinner. The roasted carrots with cumin was a really nice change. The farro and chickpeas were just a little dry so next time I think I will add more lemon juice.

By: gail

gail — Mon, 24 Nov 2025 13:16:46 +0000

It’s so good! A perfect vegetarian entree as well as a good side dish for everyone else. I make it with lentils to keeep it gluten free.

By: Dennis Jud

Dennis Jud — Sun, 23 Nov 2025 16:30:40 +0000

Hi Kathryne,

Just wanted to say that last night I made your Roasted Carrots with Farro, Chickpeas, and Herbed Tahini Sauce from your book. It was fabulous! I didn’t have enough carrots on hand, so I added a couple of turnips and some squash a friend had given us. I suppose this could work well with all kinds of root veggies. Anyway, thanks much for all your great work!

By: Cookie and Kate

Cookie and Kate — Wed, 05 Nov 2025 13:47:12 +0000

In reply to Ann. Hi Ann, thank you so much for the kind words. I hope your family enjoys it for the holiday!

By: Ann

Ann — Mon, 03 Nov 2025 02:53:48 +0000

I made this for dinner tonight with the lemony tahini sauce as my husband can’t eat dairy. I roasted the carrots and cooked the farro early in the day and just before dinner made the pepitas and the tahini dressing. Easy to put together and absolutely delicious! It was an absolutely beautiful presentation as well. I love the heirloom carrots! I am so happy there are leftovers for this week. I just signed up to make this for my family’s Thanksgiving dinner! Thank you for another absolutely delicious recipe Kate!

By: Brenda Locken

Brenda Locken — Sun, 05 Oct 2025 00:45:01 +0000

Roasted carrots with Farro.
great flavor, loved the roasted flavor of the carrots, pumpkin seeds, and the creme Fraiche. My carrots took too long cooking whole so I chopped them up into smaller pieces.