Root Vegetable Caponata

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Recipe by Raquel Grinnell

"Top Chef" winner Stephanie Izard's amazing recipe. Her description: This is a great way to enjoy root vegetables in the fall or winter. Great as a side dish but also works well with some roasted chicken or pork.

Ingredients Nutrition

  • 2 slices thick-cut bacon, cut into 1/4-inch pieces (lardons )
  • 1 small onion, diced small
  • 2 garlic cloves, peeled and thinly sliced
  • 1 red pepper, julienned (1/8-inch strips)
  • 2 tablespoons water
  • 1 medium celery root, peeled and diced small (2 cups)
  • 1 small butternut squash, peeled and diced small (2 cups)
  • 3 medium parsnips, peeled and diced small (2 cups)
  • 12 cup roasted pistachios, roughly chopped
  • 34 cup golden raisin (soaked for 15 min in warm water and strained)
  • 3 teaspoons sugar
  • 2 tablespoons sherry wine vinegar
  • kosher salt & freshly ground black pepper

Directions

  1. Preheat oven to 375°F
  2. Heat large sauté pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes.
  3. Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles.
  4. Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice.
  5. Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.

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