Recipe Archives->Vegetarian->Stuffed Pumpkin 05

PUMPKIN STUFFED WITH ROOT VEGETABLES BOURGUIGNONNE
Serves 6 to 8.
									 
1 medium pumpkin
Salt and pepper to taste
1 1/2 cups pearl onions, peeled
1 tablespoon minced garlic
1 teaspoon olive oil
1/2 pound portobello mushrooms, cut into 1-inch cubes
1/2 pound fresh porcini mushrooms, thickly sliced (or substitute
1/4 cup rehydrated dried porcini + more portobellos)
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh sage
2 bay leaves
2 cups good-quality red wine
2 cups vegetable stock
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 turnip, cut into 1-inch cubes
1 or 2 parsnips, halved lengthwise, then cut into 1/2-inch slices
1 or 2 carrots, halved lengthwise, then cut into 1/2-inch slices
1 celery root, peeled, cut into 1/2-inch dice
6 to 8 dried chestnuts, blanched to reconstitute and cut in half (optional)
4 tablespoons tamari soy sauce
2 tablespoons cornstarch dissolved in 1/4 cup cold water
Rosemary sprigs for garnish
									 
5 cups vegetable stock or water, or more as needed
1 1/2 cups polenta
1 teaspoon minced garlic
2 teaspoons minced fresh sage, or 1 teaspoon dried sage
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons minced fresh parsley

Preheat the oven to 400 degrees. Slice the top 2 inches off the
pumpkin. Scoop out and discard the seeds and strings. Season the
pumpkin cavity with salt and pepper. Place the pumpkin and its lid
cut sides down in a baking pan. Pour in water to come 1/2 inch up
sides of pan. Cover with foil and bake for 30 to 40 minutes. The
pumpkin should be just slightly soft if you squeeze it. Remove the
pumpkin from the oven and let cool. 

Saute the onions and garlic in the oil in a large saucepan over
medium heat until they brown slightly. Add the mushrooms, thyme,
rosemary, sage and bay leaves; saute for 2 minutes, stirring often.
Add the wine, stock, tomato paste, mustard, turnip, parsnip, carrot,
celery root, chestnuts and tamari. Stir, cover and simmer until the
vegetables are tender but still al dente, about 30 to 40 minutes.

Stir in the cornstarch mixture and cook, stirring, until the broth
thickens. Simmer about 5 minutes longer, then remove from the heat,
and season with salt. Keep warm until ready to serve.

While the vegetables are cooking, make the polenta: The polenta:
Bring the stock to a boil in a 2-quart saucepan. Slowly whisk in
the polenta, and cook, whisking constantly, for 5 minutes. Reduce
the heat to simmer, add the garlic, sage, pepper and salt, and
continue to cook and stir until the polenta is soft and starts to
pull away from the sides of the pan, about 15 minutes. Stir in the
parsley. If the polenta becomes too thick, add more liquid. It
should be soft and creamy but not soupy when finished. Keep warm
until ready to serve. To serve: If necessary, warm the pumpkin in
the oven. Fill it with the hot vegetable stew and garnish with
rosemary sprigs. Let guests spoon polenta onto their plates, and
top with a ladleful of stew, being sure to scoop up some of the
cooked pumpkin with the stew.

Printable version: stuffed-pumpkin05.txt.