|Preparation||Cooking||Start to finish|
|1 hour 2 min.||10 min.||1 hour 12 min.|
|1||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.
|2||Cover and cook on medium heat...||1 min.|
|3||...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).||10 min.|
|4||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.
|5||Check seasoning, that's it: your puree is ready.
For immediate use, I suggest you add a little cream, a little butter and pepper.
|6||If you want to do as chefs do, pass your puree through a sieve.
It will then be perfectly smooth and creamy.
For 1 potimarron : 6.00 €
|Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Quince and apple compote, Mixed seed grissini, Leek and potato soup, Eggs meurette, ... [All]|
|Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Pumpkin (or potimarron) soup, How to prepare a pumpkin (or potimarron), Taos hotpot, Potimarron and leek soup, ... [All]|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Beef braised in reduced red wine, Penne with purple artichokes, Langoustine and leek tarts, Fillet of beef in a rosemary crust, ... [All]|
|Pepper: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Home-made doner kebab, Scrambled eggs with butter-fried bread and fresh spinach, Hollandaise sauce, Blanquette of veal, ... [All]|
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