December 4, 2013
The Vegetarian Entree At My Thanksgiving Buffet
Turkey is, of course, the traditional feast of Thanksgiving, unless you are a vegetarian, or are serving a vegetarian or two at your holiday meal. Of course, there are many sides that usually please non-meat eaters, but I wanted to present a special vegetarian entree on Thanksgiving day. Chef Pierre Schaedelin helped me in the kitchen on Wednesday and I asked him to create two roasted pumpkins filled with an aromatic vegetable stuffing. These stuffed pumpkins were amazingly delicious and were thoroughly enjoyed.
1 One of the dishes served at my Thanksgiving buffet were two potiron filled with mixed vegetables. This was to satisfy my vegetarian guests.
2 Pierre helped me in the kitchen the day before Thanksgiving. He cut around the tops of the potiron using a sharp knife. Potiron is a European variety of pumpkin. It's known for its squat, flat shape and for its deep, nutty flavor.
3 After removing the lids, he scooped out the inside flesh and seeds.
4 Using a large spoon, the sides were scraped clean.
5 A perfect bowl for the vegetables!
6 Olive oil was drizzled inside the pumpkins and, using a pastry brush, the insides were coated with oil.
7 The pumpkins were also seasoned with salt.
8 They were then placed in a pre-heated 325º oven for about an hour, to soften the flesh.
9 Pierre began sauteing the vegetables. Here are diced celeriac and celery from the garden.
10 He also diced up garden carrots.
11 The carrots were added to the skillet.
12 Several cloves of garlic were chopped up.
13 The garlic was added to the vegetables.
14 There were also sauteed diced onions.
15 Firm apples were peeled and cored.
16 The apples were diced and sauteed in a bit of butter.
17 When fragrant, glossy, and slightly soft, the apples were added to the vegetables.
18 This filling was looking and smelling great!
19 Next, a loaf of good quality white bread, crusts removed, was sliced to form cubes.
20 The bread cubes
21 Working in small batches, the bread cubes were tossed in a skillet with a bit of olive oil.
22 The cubes were placed in a hot oven to toast lightly.
23 The toasted bread cubes
24 Next, peeled chestnuts were lightly sauteed in olive oil, browning them a bit and bringing out their nuttiness.
25 The toasted bread cubes were added to the other ingredients.
26 As were the chestnuts
27 A colorful and fragrant medley!
28 Next, parsley was finely chopped.
29 As was sage and rosemary
30 The herbs were added to the other ingredients.
31 All was tossed well.
32 The steaming pumpkins were removed from the oven.
33 And the filling was spooned in.
34 At this point, the pumpkins can be returned to the oven and baked for another 30 to 40 minutes to heat the filling through before serving.
35 However, they were refrigerated overnight and on Thanksgiving, they were placed in a 325º oven for an hour just before serving. Utterly delicious!
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