Baked vegetables with anchovies


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 1 bunch of 4 spring carrots
  • 2 parsnips
  • 3 bulb spring onions
  • 1 hokkaido pumpkin (red kuri squash)
  • 50 g anchovy fillets
  • 1 bunch basil
  • 4 garlic cloves, unpeeled, and left whole
  • 150 ml white wine
  • 100 ml olive oil
  • Pepper
  • 50 g parmesan cheese

1 baking dish

1 chopping board


Preheat the oven to 180°C.

Scrape the carrots and parsnips and cut them lengthways.

Cut the bulb spring onions into quarters. Cut the pumpkin into slices, without peeling. Chop half of the anchovies with half of the basil, mix them with the vegetables and garlic cloves, white wine and olive oil; season with pepper.

Arrange everything in a baking dish and cook in the oven.

Shave the parmesan cheese with a vegetable peeler.

At serving time, scatter the vegetables with the basil leaves, the rest of the anchovies and the parmesan cheese.