Potimarron (Japanese chestnut pumpkin) purée

Step by step recipe:

  1. 35 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #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. 1 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #2
    Cover and cook on medium heat...
  3. 10 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #3
    ...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).
  4. 5 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #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. 1 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #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. 20 min.Potimarron (Japanese chestnut pumpkin) purée : Photo of step #6
    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"
Potimarron (chestnut pumpkin) "au gratin"

Source:

Home made.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)