Anchovy Oil Vegetables with Rosemary

|  PREPARE THE NIGHT BEFORE  |

for 25 oz bottle (about 700ml)

8 / NEW POTATO (small potatoes with thin skin)
8 / BRUSSEL SPROUT
1/2 / WHITE ONION
6 / GREEN BEAN
5 bulb / GARLIC
2 fillet / ANCHOVY
2 stalk / ROSEMARY
2-3 pinch / SALT
1 cup / OLIVE OIL for pickling

OLIVE OIL for cooking
OTHER SEASONAL VEGETABLES CAN BE USED (adjust the total amount accordingly)

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1. Clean and cut vegetables to a good bite size. Chop off the bottom of the garlic. Leave the skin on.
2. Place vegetables in a baking dish with one stalk of rosemary. Season with salt and sprinkle some oil.
3. Pre-heat the oven to 400ºF (190 ºC). Roast the vegetables for about 30 min until tender. (Check the potato with a stick.)
4. Pack the roasted vegetables, oil, anchovies and one stalk of rosemary in a jar. Make sure to cover vegetables with oil.
5. Keep overnight. Serve on a plate with toast.

notes:

• Try any seasonal vegetables. (Bell peppers were used in the process photos.)
• It lasts about three weeks in the refrigerator.
• Leave the jar out of the refrigerator until at room temperature before serving to de-solidify oil.

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adopted from Yasai wo Tappuri Binzumeni by Kiyomi Ishizawa