We all know the Pixar movie. The little rat running around helping a chef make the best version of this dish. I remember seeing it in theaters. So when I saw I had a version of the dish in my cookbooks, I had to try it!
Ingredients
3/4 cup of olive oil, divided
3 medium parsnips, peeled and cut into 1 inch chunks
1 small celery root, peeled and cut into 1 inch chunks
3 stalks of celery, cut into 1 inch chunks
3 medium carrots, cut into 1 inch chunks
1 lb of sunchokes, peeled and halved
1 small butternut squash, peeled and cut into 1 inch chunks (only need 1 lb)
3 small onions, cut into 6 wedges each through the root end
2 tsp kosher salt
Ground black pepper
4 anchovy fillets, chopped
4 garlic cloves, crushed and peeled
8 fresh sage leaves
3 tbs of tomato paste
1 1/2 cup of dry white wine
1 cup of chicken stock
1/3 cup drained capers in brine
Directions
Preheat oven to 425.
Heat 1 tbs of olive oil in a large skillet over medium heat.
Add the parsnips and cook until they begin to soften, about 5 minutes.
Throw parsnips in large pan.
Do this step with every single veggie, every veggie separate.
Season all the veggies in the pan with kosher salt and black pepper.
Drizzle with olive oil and toss everything together.
Return the skillet to heat and increase heat to medium high.
Add 3 tbs of olive oil.
When the oil is hot, add anchovies, garlic and sage.
Once they begin to sizzle, clear a space in the pan and add tomato paste.
Once paste darkens, add wine and bring to a boil.
Then add capers and stock, let boil until reduced by half, about 5 minutes.
Pour sauce over veggies, and roast on bottom rack of oven for roughly 20 minutes.
Changes I Made!
I had to cater this some to what my store offers. My grocery store did not carry sunchokes, so I had to omit those.
Ingredients
3/4 cup of olive oil, divided
3 medium parsnips, peeled and cut into 1 inch chunks
1 small celery root, peeled and cut into 1 inch chunks
3 stalks of celery, cut into 1 inch chunks
3 medium carrots, cut into 1 inch chunks
1 lb of sunchokes, peeled and halved
1 small butternut squash, peeled and cut into 1 inch chunks (only need 1 lb)
3 small onions, cut into 6 wedges each through the root end
2 tsp kosher salt
Ground black pepper
4 anchovy fillets, chopped
4 garlic cloves, crushed and peeled
8 fresh sage leaves
3 tbs of tomato paste
1 1/2 cup of dry white wine
1 cup of chicken stock
1/3 cup drained capers in brine
Directions
Preheat oven to 425.
Heat 1 tbs of olive oil in a large skillet over medium heat.
Add the parsnips and cook until they begin to soften, about 5 minutes.
Throw parsnips in large pan.
Do this step with every single veggie, every veggie separate.
Season all the veggies in the pan with kosher salt and black pepper.
Drizzle with olive oil and toss everything together.
Return the skillet to heat and increase heat to medium high.
Add 3 tbs of olive oil.
When the oil is hot, add anchovies, garlic and sage.
Once they begin to sizzle, clear a space in the pan and add tomato paste.
Once paste darkens, add wine and bring to a boil.
Then add capers and stock, let boil until reduced by half, about 5 minutes.
Pour sauce over veggies, and roast on bottom rack of oven for roughly 20 minutes.
I had to cater this some to what my store offers. My grocery store did not carry sunchokes, so I had to omit those.
This recipe comes from Lidia's: Celebrste like an Italian.
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