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.
296K 44 4.6
Last modified on: October 13th 2010
Keywords for this recipe:PotimarronChestnut pumpkinBlenderPurée
1 
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How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 2 min. | 10 min. | 1 hour 12 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 35 min.
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.
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.
Stage 2 - 1 min.
Cover and cook on medium heat...
Stage 3 - 10 min.
...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).
Stage 4 - 5 min.
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.
If you have problems blending puree because it is too thick, add a little milk.
Stage 5 - 1 min.
Check seasoning, that's it: your puree is ready.
For immediate use, I suggest you add a little cream, a little butter and pepper.
For immediate use, I suggest you add a little cream, a little butter and pepper.
Stage 6 - 20 min.
If you want to do as chefs do, pass your puree through a sieve.
It will then be perfectly smooth and creamy.
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.
Keeping
Several days in the fridge, in a closed jar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 560 Kcal or 2,345 Kj | 24 gr | 118 gr | 0 gr |
| 28 % | 9 % | 11 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 24 Kcal or 100 Kj | 1 gr | 5 gr | 0 gr |
| 1 % | <1 % | <1 % | 0 % |
| Per potimarron | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 560 Kcal or 2,345 Kj | 24 gr | 118 gr | 0 gr |
| 28 % | 9 % | 11 % | 0 % |
How much will it cost?
Some recipes that use this recipe
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
238K 24 1 hour 35 min.
Source
Home made.
This recipe uses (among others)
 | Water: You can get more informations, or check-out other recipes which use it, for example: "Buttonhole" quail eggs, Nougat, Olive and pesto bread, Fresh fruit in sabayon, Caramel semolina pudding with raisins, ... All |
 | Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Potimarron and Parmesan tart, Smoky potato and potimarron gratin, Stuffed pumpkin gratin, Pumpkin and red-bean tortillas, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Warm chicken salad, Leek and Jerusalem artichoke soup, Green bean purée, Veal Marengo, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Boulangère potatoes, Rice and peas, Rabbit civet "à la normande", French dressing (vinaigrette), ... All |
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