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Fall is a great time for rvb's rec: Autumn Stew

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Joined: Dec 10, 2005

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Posted to Thread #19339 at 3:26 pm on Nov 10, 2010

Made this over the weekend. We love it. Very forgiving recipe. I added yam instead of the pumpkin and added some parsnip.

Enjoy!
Barb

Autumn Stew in Pumpkin Tureen
adapted from a S.F. chronicle recipe

1 tureen-shaped 5-7lb.Pumpkin
2 tbs. Olive oil
1 lb. Sweet Italian Sausages
1 Onion, chopped
24 Pearl onions, peeled
2 Carrots, chopped
1 Rib celery, chopped
2 Garlic cloves, minced
12 Tiny new potatoes
1 Yam, peeled and chopped
1 c. Snow peas
Salt & Pepper
2 tbs. Dijon mustard
3 c. Chicken stock
1/2 c. White wine
2 tsp. chopped rosemary
2 tsp. chopped thyme leaves
2 - 4 tbs. chopped fresh parsley
1 1/2 tbs. Butter combined with 2 tbs.
flour (beurre manie)
1/4 lb. Fresh Chanterelles or button
mushrooms, sliced
2 tbs. butter
1/4 c. chopped fresh parsley, for
garnish
Cut open pumpkin around the stem 3 -4
inches down (just where it begins to curve
down) and make a lid.

Clean out seeds and
membrane, and discard. Bake pumpkin with
lid on at 350 degrees for 20 min.

While pumpkin bakes, heat olive oil in
heavy pot and brown sausages. While they
brown, chop the onions, carrots and celery.

Remove sausages from pot and cut into 1"
slices. Reserve. In same pot saute onions,
carrots, pearl onions and celery until
browned. Stir in garlic. Pour off fat and
sprinkle with salt and pepper. Add
potatoes, Stir in sausage and mustard.

Add stock, wine and herbs. Bring to a boil and
simmer, uncovered for 15 min. then add the
chopped yam and snow peas and simmer 15
more minutes or until the potatoes are
tender.

While vegetables simmer, saute
mushrooms in 2 tbs. butter. Stir into stew.

Bring to a boil and beat in beurre manie.
Transfer stew to pumpkin. Place on a baking
sheet. Bake at 375 degrees for 5 - 10 min.

Remove from oven, stir in parsley and
serve, scraping bits of pumpkin with each
spoonful.

Serves 4 - 6.

Add any other winter veggies that suit your
fancy. Parsnips and celery root are also
good.


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