1 baking dish
1 chopping board
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.
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