Potimarron (Japanese chestnut pumpkin) purée

Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.

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For1 potimarron 2 potimarrons 3 potimarrons

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For 1 potimarron, you will need:

1 potimarron (Japanese chestnut pumpkin)
3 glasses water
salt
pepper
a little cream (optional)
a little butter (optional)
a little milk (optional)

Nutritional information:

Whole recipe

Calories

560

28%

Proteins

24g

Carbohydrates

118g

11%

Fats

Per 100 g

Calories

Proteins

<1%

Carbohydrates

<1%

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 2 min.
Cooking : 10 min.
Start to finish : 1 hour 12 min.

Preservation : Several days in the fridge, in a closed jar.

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How much will it cost?

For 1 potimarron : 6.00 €

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Step by step recipe:

Prepare 1 potimarron (Japanese chestnut pumpkin), as indicated here. Cut each section into small pieces of about the same size (for even cooking), salt and add enough water to come about halfway up the potimarron.
Cover and cook on medium heat...
...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).
Drain off as much water as possible by tipping up the pan, then blend thoroughly. If you have problems blending puree because it is too thick, add a little milk.
Check seasoning, that's it: your puree is ready. For immediate use, I suggest you add a little cream, a little butter and pepper.
If you want to do as chefs do, pass your puree through a sieve. It will then be perfectly smooth and creamy.

Remarks:

Of course, if you don't have potimarron you can do the same thing with normal pumpkin but the flavour is not so good.

Recipes which use it: 1

Potimarron (chestnut pumpkin) "au gratin"

Source:

Home made.

Last modified on: October 13^th 2010

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