Pumpkin Stuffed with Vegetable Stew
- 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
- This recipe is vegetarian
- Produce
- (8- to 9-lb) pumpkin (1)
- Carrots, medium (3)
- Celery root (1/2 pound)
- Chanterelle mushrooms, fresh (1/4 pound)
- Cremini mushrooms, fresh (1/2 pound)
- Fennel bulb with fronds (1)
- Flat-leaf parsley (1 tablespoon)
- Lemon, zest (1/2 teaspoon)
- Parsnips, medium (2)
- Shallots (about 1 pound), small (14)
- Thyme (1 teaspoon)
- Condiments
- Vegetable and wine sauce, Roasted (1)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Frozen
- Seitan (1 pound)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2007 (5 years ago).
26 people saved this recipe.
