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1
Preheat the oven to 475 F
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2
Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon of the olive oil and roast until light golden brown, 8 to 10 minutes.
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3
Set aside in a large salad bowl to cool.
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4
Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil.
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5
Roast in the oven for 6 to 7 minutes.
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6
Remove and ser aside with the squash.
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7
Place the parsnips and the mushrooms on the cookie sheet and toss with the cumin and more tablespoon of the olive oil.
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8
Roast for 6 to 7 minutes, then set aside with the other vegetables.
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9
Bring 6 cups of water to a boil and set up an ice bath near the stove.
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10
Plunge the leeks into the boiling water and cook until tender 2 to 3 minutes.
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11
Remove the leeks from the boiling water and submerge them in the ice bath until cool.
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12
Remove the leeks from the ice bath, pat dry with paper towels and set aside.
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13
Add the leeks, celery root and mizuna to the salad bowl.
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14
Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well.
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15
Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack.
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16
Gently place the fricco
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17
For the Frico:
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18
Place 3 tablespoons grated Montasio cheese in a mound on a silpat.
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19
Place under the broiler until the cheese is melted and begins to brown.
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20
Carefully remove the cheese with a spatula and shape as desired.
