Serves 10 or more as a side dish
This recipe takes some time to put together but feeds a crowd once you’ve got it done. It can be served warm or at room temperature. The shaved ricotta salata on top is optional, but a nice savory touch to complement the sweetness of the roasted vegetables. The ratatouille can be made 3 or 4 days in advance, and keeps well. It can be served on its own as an appetizer, or makes a great side dish or a tasty topping for bruschetta.
- ¾ cup extra-virgin olive oil
- 3 medium parsnips, peeled and cut into 1-inch chunks (about 1 pound)
- 1 small celery root, peeled and cut into 1-inch chunks (about 1¼ pounds)
- 3 stalks celery, cut into 1-inch chunks
- 3 medium carrots, cut into 1-inch chunks (about 1 pound)
- 1 pound sunchokes, peeled if the skin is thick or wrinkly and halved
- 1 small butternut squash, peeled and cut into 1-inch chunks (about 1½ pounds)
- 3 small onions, cut into 6 wedges each through the root end
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 4 anchovy fillets, chopped
- 4 cloves garlic, crushed and peeled
- 8 fresh sage leaves
- 3 tablespoons tomato paste
- 1½ cups dry white wine
- 1 cup chicken stock (page 148)
- ⅓ cup drained capers in brine
- 3-ounce piece ricotta salata, for shaving (optional)
Preheat oven to 425 degrees. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the parsnips, and cook and toss until the edges begin to soften and caramelize, about 5 minutes. Add them to a large roasting pan. Repeat this procedure with each vegetable (cooking each type separately, about 5 minutes per batch) and a tablespoon of oil at a time, until all of the vegetables are in the roasting pan. Season with the 2 teaspoons kosher salt and some black pepper. Drizzle with 2 tablespoons more oil. Toss well to combine.
Return the skillet to the heat, and increase to medium high. Add the remaining 3 tablespoons olive oil. When the oil is hot, add the anchovies, garlic, and sage. Once they begin to sizzle, clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkens a shade or two, about 1 minute. Add the wine, and stir to combine. Bring to a boil, and add the stock and capers. Boil until reduced by half, about 5 minutes. Pour this over the vegetables in the roasting pan, and roast on the bottom rack of the oven, tossing occasionally, until the vegetables are tender and glazed, about 20 minutes.