Winter Ratatouille Caponata Invernale

Ingredients

• 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)

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