Pumpkin Stuffed With Root Vegetables Bourguignonne

Name: Pumpkin Stuffed With Root Vegetables Bourguignonne
Yield: 6.0
Ingredients: 1.0 Medium Pumpkin; Salt And Pepper To Taste; 1.5 cup Pearl Onions Peeled; 1.0 tablespoon Minced Garlic; 1.0 teaspoon Olive Oil; 0.5 pound Portobello Mushrooms Cut Into Inch Cubes; 0.5 pound Fresh Porcini Mushrooms Thickly Sliced Or Substitute; 0.25 cup Rehydrated Dried Porcini More Portobellos; 2.0 teaspoon Minced Fresh Thyme; 2.0 teaspoon Minced Fresh Rosemary; 1.0 teaspoon Minced Fresh Sage; 2.0 Bay Leaves; 2.0 cup Good Quality Red Wine; 2.0 cup Vegetable Stock; 2.0 tablespoon Tomato Paste; 1.0 tablespoon Dijon Mustard; 1.0 Turnip Cut Into Inch Cubes; 1.0 Or Parsnips Halved Lengthwise Then Cut Into Inch Slices; 1.0 Or Carrots Halved Lengthwise Then Cut Into Inch Slices; 1.0 Celery Root Peeled Cut Into Inch Dice; 4.0 tablespoon Tamari Soy Sauce; 2.0 tablespoon Cornstarch Dissolved In Cold Water

Pumpkin Stuffed With Root Vegetables Bourguignonne — a community recipe on Potlikkr.

🍽 Serves 6.0

🥗

Ingredients

1.0 Medium Pumpkin
Salt And Pepper To Taste
1.5 cup Pearl Onions Peeled
1.0 tbsp Minced Garlic

+ 18 more ingredients — sign up free to see them all.

Method (preview)

1
Rosemary sprigs for garnish
2
5 cups vegetable stock or water, or more as needed

1 1/2 cups polenta

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