Text 29409, 108 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1666
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Stuffed w/Vegetable Stew
 Categories: Squash, Vegetables, Wine, Mushrooms, Citrus
      Yield: 8 Servings

      1    Fennel bulb with fronds
      2 md Parsnips; peeled, quartered,
           - cored, in 1" pieces
    1/2 lb Celery root (celeriac);
           - peeled, in 1" pieces
      3 md Carrots; peeled, in 1"
           - pieces
     14 sm Shallots; peeled and left
           - whole, + 1/2 cup chopped
      3 tb Olive oil; divided
      2 lg Red bell peppers
      9 lb Cheese, pie, or Sweet Meat
           - pumpkin
           Roasted-vegetable and wine
           - sauce; heated *
      3 tb Unsalted butter
    1/2 lb Fresh cremini mushrooms;
           - trimmed, halved
    1/4 lb Fresh chanterelle mushrooms;
           - trimmed
      1 lb Seitan; in 1/2" pieces
      1 ts Chopped thyme; divided
      1 tb Chopped flat-leaf parsley
    1/2 ts Grated lemon zest

  ROAST ROOT VEGETABLES: Preheat oven to 450+.F/230+.C 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 in 1" wedges.

  Toss fennel wedges, parsnips, celery root, carrots, and whole shallots
  with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a
  17" by 12" shallow baking pan until coated, then roast, stirring
  occasionally, until lightly browned and almost tender, 30 to 40
  minutes. Remove vegetables from oven. Leave oven on.

  Prepare peppers and pumpkin while vegetables roast: Roast peppers on
  racks of gas burners over high heat, turning with tongs, until skins
  are blistered, 5 to 8 minutes.

  Transfer peppers to a bowl and let stand, covered, until cool enough
  to handle. Peel peppers and discard stems and seeds. Cut peppers
  lengthwise into 1" strips.

  Remove top of pumpkin by cutting a circle (6" in diameter) around stem
  with a small sharp knife. Scrape out and discard seeds and any loose
  fibers from inside pumpkin with a spoon (including top of pumpkin; do
  not discard top), then sprinkle flesh with 1/2 ts salt & 1/8 ts
  pepper. Put pumpkin in a large roasting pan.

  STUFF AND ROAST PUMPKIN: Pour 1 1/2 cups sauce into pumpkin and cover
  with top, then brush all over with remaining tablespoon oil. Roast 1
  hour.

  While pumpkin roasts, heat butter in a 12" heavy skillet over
  medium-high heat until foam subsides, then saut+¬ chopped shallots
  until softened. Add mushrooms and saut+¬ until they are browned and
  begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2
  teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a
  simmer. Remove from heat and fold in roasted root vegetables and
  peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  After pumpkin has roasted 1 hour, spoon vegetable filling into it,
  then cover with top. Roast until pumpkin is tender when pierced with
  a fork, vegetables are tender, and filling is hot, about 30 minutes
  more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.

  Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon
  thyme and sprinkle half of it over filling. Stir remainder into
  remaining sauce and serve sauce on the side.

  COOKS' NOTES +. Bell peppers can be broiled on rack of a broiler pan
  about 2" from heat, turning occasionally, 6 to 8 minutes.

  +. Peppers can be roasted and peeled up to 2 days ahead and chilled,
  covered.

  +. Root vegetables can be roasted 1 day ahead and chilled, covered.
  Bring to room temperature before using.

  +. Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled,
  covered. Pour out any accumulated liquid and bring pumpkin to room
  temperature before proceeding with recipe.

  Gourmet | November 2007

  Ruth Cousineau

  Yield: Makes 8 servings (main course)

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... Hearts are still red muscle meat, a sort of gateway offal.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)