Pumpkin Stuffed with Vegetable Stew

Pumpkin Stuffed with Vegetable Stew
Photo by Romulo Yanes

Ingredients

  • 3 medium carrots
  • 14 small shallots (about 1 pound)
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 medium parsnips (1/2 pound total)
  • ½ pound fresh cremini mushrooms
  • ¼ pound fresh chanterelle mushrooms
  • + 8 more ingredients
    • 1 teaspoon thyme
    • Roasted-vegetable and wine sauce
    • 1 tablespoon flat-leaf parsley
    • ½ teaspoon lemon zest
    • ½ pound celery root (sometimes called celeriac)
    • 1 8- to 9-lb pumpkin (preferably cheese, pie, or Sweet Meat variety)
    • 1 fennel bulb with fronds
    • 1 pound seitan (seasoned wheat gluten)

Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges. Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2...

View full recipe at Epicurious

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