Pumpkin Stuffed with Vegetable Stew
INGREDIENTS
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1 fennel bulb with fronds
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2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
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1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
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3 medium carrots, peeled and cut into 1-inch pieces
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14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
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3 tablespoons olive oil, divided 2 red bell peppers
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1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
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Roasted-vegetable and wine sauce , heated
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3 tablespoons unsalted butter
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1/2 pound fresh cremini mushrooms, trimmed and halved
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1/4 pound fresh chanterelle mushrooms, trimmed
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1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
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1 teaspoon chopped thyme, divided
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1 tablespoon chopped flat-leaf parsley
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1/2 teaspoon grated lemon zest
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