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Pumpkin Stuffed With Vegetable Stew

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Pumpkin Stuffed With Vegetable Stew

Ingredients

  • 1 fennel bulb with fronds
  • 2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
  • 1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
  • 3 tablespoons olive oil, divided 2 red bell peppers
  • 1 (8- to 9-lb) pumpkin (preferably cheese, pie, or sweet meat variety)
  • roasted-vegetable and wine sauce , heated
  • 3 tablespoons unsalted butter
  • 1/2 pound fresh cremini mushrooms, trimmed and halved
  • 1/4 pound fresh chanterelle mushrooms, trimmed
  • 1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
  • 1 teaspoon chopped thyme, divided
  • 1 tablespoon chopped flat-leaf parsley
  • 1/2 teaspoon grated lemon zest
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Published 2014-09-09 18:51:46 (2 years ago).

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