Asparagus, Mint, and Lemon Risotto
by Jamie Oliver
When asparagus season strikes, it’s hard not to want to consume as much as possible. But no matter how delicious asparagus are simply steamed and served with a drizzle of olive oil, or even with the richer and classic hollandaise sauce, sometimes a plain serving can get, well, dull. Enter the risotto. Charged with bright mint and lemon and studded with asparagus tips and stalks, this spring dish is clean, simple, and downright tasty. And while this recipe is a great way to breathe new life into your asparagus repertoire, it’s also a fantastic risotto that you’ll find yourself making again and again.
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now – purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe the stalks are finely sliced to an inch below the tips – this will give you lots of flavour from the stalks and you’ll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops – all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions then reduce your Parmesan by half.)
Yield: Serves 8
* 2 bunches of asparagus, woody ends removed and discarded
* 1 x Basic Risotto recipe (below)
* 700ml/1 ¼ pints hot vegetable or chicken stock
* 100g/3 ½ oz butter
* 1–2 handfuls of freshly grated Parmesan cheese, plus a block for grating
* A bunch of fresh mint, leaves picked and finely chopped
* Zest and juice of 2 lemons
* Sea salt
* Freshly ground black pepper
* Extra virgin olive oil
* 1 litre/1 3/4 pints vegetable or chicken stock
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1 large onion, peeled and finely chopped
* 4 to 5 sticks of celery, trimmed and finely chopped
* 600g/1 lb 6 oz risotto rice
* 250 ml/ 9 fl oz vermouth or dry white wine
Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Make your Basic Risotto recipe. Then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
Stage 1: Have a large oiled tray to hand. Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without coloring, until soft. Add the rice (it will sizzle!) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!), and continue to add ladlefuls of stock until it has all been absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente.
Stage 4: Tip the part-cooked rice out on to the waiting oiled tray. Spread it all out evenly, about 2.5cm/1 inch thick, on the tray and then put it somewhere cold to cool down. When the rice has lost all its heat, scrape it up carefully with a rubber spatula and store it in a tupperware container with a lid in the fridge until you're ready to use it. It will keep for a couple of days.
Matt’s wine suggestion: Italian white – Pinot Grigio
The most important (and delicious) part of Pot Pie should be the crust, hands down, and this French-trained pastry chef shares how to do it right.
Pot pies are another food that one only imagines eating in the colder seasons. But what if those very same pot pies were filled with artichokes, peas, green beans, new potatoes, and fresh herbs, instead of heavy meats and root vegetables? And what if the crust were not a dense pastry, but a light cream cheese crust? And if the broth were not a rich, beefy sauce but instead a light and delicate vegetable broth? And eating this fabulous one-pot meal was not a retreat from the weather, but a celebration of the season? You get where we’re going with this, right?
Bring on the tastes of spring. It’s time for artichokes, peas, green beans, and new potatoes, and the fresh dill, parsley, and lemon to season them all. The sauce here has a light vegetable broth base, and the topping is a tender cream cheese crust. Frozen artichoke hearts let you put a bit of “spring” in your potpies almost any time of year.
* 2 tablespoons unsalted butter
* 2 tablespoons unbleached all purpose flour
* 2 cup vegetable broth
* 1 tablespoon unsalted butter
* 2 medium onions; 1 halved and thinly sliced and 1 coarsely chopped
* 2 cloves garlic finely chopped
* ½ pound new or red-skinned potatoes, peeled and cut into ½-inch pieces
* 2 carrots thinly sliced crosswise
* 2 ounces green beans (a handful), cut into 1-inch pieces
* One 9-ounce package thawed frozen artichoke hearts
* 2 cups thawed frozen green peas
* 1 teaspoon finely grated lemon zest
* 2 tablespoons fresh lemon juice
* 2 tablespoons finely chopped fresh parsley
* 3 tablespoons finely chopped fresh dill
* Salt and freshly ground black pepper * Surefire Cream Cheese Crust
* Salt and freshly ground black pepper
1. Position a rack in the middle of the oven. Preheat the oven to 375°F. Have ready a baking dish with an 8-cup capacity.
2. Make the sauce: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and it is just beginning to become slightly golden, about 1 minute. Using a whisk and whisking constantly, slowly pour in the vegetable broth. Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Set aside while you cook the onions.
3. Make the filling: In a large skillet, melt the butter over medium heat. Add the sliced and chopped onion and garlic and cook until the onions soften, about 5 minutes, stirring often. Add the onion mixture to the pan with the sauce. Stir in the potatoes, carrots, green beans, artichoke hearts, peas, lemon zest, lemon juice, parsley, and dill. Return the saucepan to medium heat and cook for about 10 minutes, adjusting the heat to keep the liquid at a gentle boil until the potatoes and carrots are soft, stirring often. Remove the saucepan from the heat and taste for salt and pepper. Transfer the filling to the baking dish, letting it cool for about 15 minutes while you roll the crust.
4. Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1-inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Fold ½ inch of the edge of the crust under to form a smooth edge. Use your thumb and forefinger to pinch the edge into a fluted or scalloped pattern around the edge of the dish while pressing it firmly onto the rim. Use a pastry brush to brush the top lightly with water, then sprinkle lightly with salt and pepper. Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes.
5. Bake for about 35 minutes, or until the crust is lightly browned. Let rest for 5 minutes, then use a large spoon to cut through the crust and scoop out servings of crust and filling.
Canned vegetable broth is available in the supermarket in the soup section, but low-sodium chicken broth can be substituted.
BTW Neal, I love that you take pictures of your food preparation. What is poblano ? Do you have a family you are also cooking for? You are an excellent chief. Too bad we don't live closer, we could have a monthly potluck get together to share new recipes...
Louisiana Vegetable Gumbo
Posted by Nick Noe on May 10, 2010
This bayou favorite can never be too spicy—kick up the heat by adding more Tabasco sauce. Serve this delicious dish with a basket of hot hushpuppies.
1 Tbsp. olive oil
1 large onion, diced
1 medium-size green bell pepper, seeded and diced
1/2 cup chopped celery
2 garlic cloves, minced
6 cups vegetable stock or water
1 14.5-oz. can diced tomatoes with their juices
1 1/2 cups sliced or frozen okra
1 small zucchini, ends trimmed and sliced
1 tsp. dried thyme
1 tsp. filé powder
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
Tabasco sauce, to taste
2-3 cups hot, cooked long-grain rice
• Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, and garlic, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock, tomatoes, okra, zucchini, thyme, filé powder, salt, pepper, and Tabasco sauce. Simmer, partially covered, over low heat, stirring occasionally, for 30 to 40 minutes. Adjust the seasonings, to taste.
• To serve, spoon about 1/2 cup of the cooked rice into each soup bowl and ladle the hot gumbo over the top.
Makes 4 to 6 servings
You can make this dish with the green garlic, now widely available in farmers’ markets, or with regular garlic. The abundant parsley here is almost like a second vitamin-rich green vegetable. Almonds contribute a crunchy texture, as well as lots of vitamin E and manganese.
1 1/4 pounds green beans, trimmed
1/4 cup chopped flat-leaf parsley
1 teaspoon finely chopped or grated lemon zest
1 ounce (about 2 tablespoons) toasted almonds, either slivered or finely chopped (3 tablespoons chopped)
2 tablespoons extra virgin olive oil
1 small bulb, or 4 cloves, green garlic, or 2 large cloves regular garlic, minced
Salt and freshly ground pepper to taste
1. Bring a large pot of water to a boil, salt generously and add the beans. Cook for five minutes until tender, and transfer to a bowl of ice-cold water. Drain. (Alternatively, steam the beans for five minutes and refresh with cold water).
2. Mix together the parsley, lemon zest and almonds in a small bowl. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the garlic. As soon as it begins to sizzle and smell good (30 seconds to a minute), stir in the beans. Toss for about a minute until the beans are coated with oil and cooked garlic, then stir in the parsley mixture. Stir for a minute, and season to taste with salt and pepper. Transfer the beans to a platter or serving dish, scrape the almond mixture remaining in the pan over the top and serve.
Yield: Serves four.
Advance preparation: The blanched or steamed green beans will keep for three or four days in the refrigerator.
Nutritional information per serving: 150 calories; 10 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 13 grams carbohydrates; 6 grams dietary fiber; 11 milligrams sodium (does not include salt added during cooking); 4 grams protein
Martha Rose Shulman calls green beans her “go-to spring vegetable.” The key, she says is proper cooking: four to five minutes of either steaming or par-boiling. Green beans are great on their own or tossed in a salad; they can also be paired with pasta or rice dishes. In this week’s Recipes for Health, she offers five delicious ways to prepare green beans, including a longer cooked Mediterranean bean stew that is packed with flavor.
Spring Greens-Stuffed Mushrooms Recipe
posted by Annie B. Bond
Inspired by a recipe in “Vegetarian Times Magazine.”
Here is a meatless main dish rich in antioxidants for better health: portobello mushroom caps are stuffed with a lemony spring greens pesto that you make in moments in a food processor or blender.
The nutrition is top-notch, and you can make it with cheese or do a vegan version without. Either way, these stuffed mushrooms are tasty, simple enough to make for everyday, but so pretty you may want to serve them on special occasions.
8 large Portobello mushroom caps
2 tablespoons olive oil
salt to taste
2 cups fresh spinach, coarsely chopped, tightly packed
1/2 cup fresh Italian parsley, tightly packed
1/4 cup fresh basil
1 garlic clove, chopped
1 tablespoon lemon zest
1/4 cup pine nuts
1 tablespoon balsamic vinegar
1/3 cup olive oil
2/3 cup Italian seasoned breadcrumbs
salt and freshly-ground pepper to taste
1/3 cup coarsely-grated Romano or Parmesan cheese (optional)
1. Preheat oven to 450F with one rack in the top position, and one on the bottom. Line 2 shallow roasting pans with aluminum foil.
2. Remove stems from mushroom caps, and chop coarsely. Place mushroom caps gill-side up in prepared pans and brush tops with olive oil, then sprinkle with salt.
3. In a food processor or blender, combine the mushroom stems, spinach, parsley, basil, garlic, lemon zest, pine nuts, and vinegar, pulsing until the mixture is a uniform paste. Then, with the motor running, add the olive oil in a stream until mixture is fairly smooth.
4. Add the seasoned breadcrumbs and salt and pepper to taste and pulse to combine. Divide this filling evenly and mound onto each mushroom cap. Bake in preheated oven on the rack in the top slot for 5 minutes. Then place baking pans on the bottom rack and continue roasting until mushrooms are tender, about 10 more minutes.
5. Remove mushrooms from oven and sprinkle with cheese. May be served warm or room temperature.
Mushroom-Stuffed Dinner Jacket Potatoes
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
What does a well-scrubbed potato wear for dinner? Why, his dinner
jacket, of course!
This tasty vegan delight makes an elegant main course for a romantic supper, and it makes use of mushrooms and cayenne, two traditional love-enhancers.
Smooth and creamy without dairy, this is a protein-packed meal that
is sure to please. And you can make it ahead of time, too!
4 medium-sized russet or other baking potatoes, well scrubbed
1 tablespoon olive oil
1 cup sliced white mushrooms
1 tablespoon tamari or other soy sauce
Dash of cayenne
3 ounces soft tofu, mashed
2 tablespoons soy parmesan
1. Preheat the oven to 375F. Prick the potatoes with a fork and bake until soft, about 1 hour. Set aside to cool briefly. Leave the oven on, if serving right away.
2. Meanwhile, heat the oil in a medium-size skillet over medium heat. Add the mushrooms and cook, stirring, until softened, about 2 minutes. Add the tamari, stirring to coat the mushrooms. Set aside.
3. Slice off about 1/2 inch from the top of each potato, essentially cutting out a lid. Scoop the pulp from the lids into a large bowl, and discard the lids. Carefully scoop out the potato centers, leaving a shell about 1/4-inch thick, and add to the bowl. Add the tofu and mushrooms, including the pan juices, and season with salt to taste. Mash the potato pulp, mixing well.
4. Spoon one-fourth of the stuffing into each of the hollowed-out potatoes and arrange the stuffed potatoes on a baking sheet. Sprinkle with the soy Parmesan and return to the oven until the potatoes are heated through and the cheese is melted.
Ginger-Sesame-Glazed Portobello Steaks
posted by Annie B. Bond
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
An aromatic Asian-inspired marinade makes these juicy Portobello “steaks” completely irresistible.
Try serving them over Sesame-Wasabi Mashed Potatoes: they are such a scrumptious combination!
Come to think of it, this would make a perfect romantic Valentine’s dinner for two; just cut the recipe in half (or have some great leftovers next day!). Plus this divinely flavorful dish is really quick to make. More time for cuddling up together!
2 garlic cloves, mashed
1 tablespoon peeled and minced fresh ginger
1 tablespoon tahini (sesame paste)
1/2 cup tamari or other soy sauce
1/3 cup toasted sesame oil
1 tablespoon firmly packed light brown sugar
3 tablespoons sake or dry white wine
4 Portobello mushroom caps
1 tablespoon peanut oil
1. In a small bowl, combine the garlic, ginger, and tahini. Stir in the tamari, sesame oil, brown sugar, and sake, blending well.
2. Place the mushroom caps in a shallow bowl. Add the marinade, turning to coat the mushrooms, and let stand for 15 to 30 minutes, turning once.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms (reserve the marinade) and sear, turning once, until well browned and slightly softened, about 5 minutes.
4. Cut each mushroom on a slight angle into 1/4-inch thick slices. Place a serving of hot mashed potatoes on each of four dinner plates. Fan out the mushroom slices over the potatoes.
5. Meanwhile, heat the reserved marinade in a small saucepan. Drizzle a little of it around the edges of each plate and serve hot.
I haven't yet made this recipe, but I think it would be delicious addition to a veggie BBQ. I'll let you know how it works out.
Classic creamed spinach, the kind you’re likely to be served in a restaurant, is rich with cream and butter. But it tastes just as rich when you use olive oil béchamel.
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk, plus additional for thinning out the creamed spinach if desired
Salt to taste
Freshly ground white or black pepper
2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed
Pinch of freshly grated nutmeg
1. Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. It should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup, then return to the saucepan.
2. Bring large pot of generously salted water to a boil and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop fine, and stir into the béchamel. Add the nutmeg. Thin out with 2 tablespoons milk if desired, or more to taste. Bring to a simmer over low heat, and simmer very gently for five minutes, stirring often. Serve.
Yield: Serves four to six.
Advance preparation: You can make a béchamel and blanch the spinach up to a day ahead; keep separately in the refrigerator. Combine, thin out if desired with a little milk, and heat gently in a heavy saucepan before serving.
Nutritional information per serving (based on four servings): 176 calories; 8 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 21 grams carbohydrates; 5 grams dietary fiber; 245 milligrams sodium (does not include salt added during cooking); 8 grams protein
By MARTHA ROSE SHULMAN
Published: October 12, 2010
NEW YORK TIMES
1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Yield: Serves six as a main dish, eight as a side.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein
Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, "The Very Best of Recipes for Health," was published in August by Rodale Books.
Vegetarians deserve a showstopping centerpiece for their main course, too, and this burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, "Who needs a turkey?" Root vegetables, mushrooms, and seitan—a firm, meatlike wheat protein that soaks up all the flavors of the sauce—mingle with roasted vegetables inside the pumpkin, whose flesh you scoop out along with servings of the stew. (Don't be intimidated at the thought of assembling such a masterpiece—if you've ever made a jack-o'-lantern, you have the skills to prepare this dish.)
yield: Makes 8 servings (main course)
active time: 1 1/2 hr
total time: 7 hr
# 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
Roast root vegetables:
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 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch 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-inch strips.
Remove top of pumpkin by cutting a circle (6 inches 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 teaspoon salt and 1/8 teaspoon 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-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté 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 inches 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.