Potimarron (Japanese chestnut pumpkin) purée


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.
327 K 4.6/5 (46 reviews)
Grade this recipe:
Keywords:
Last modified on: October 13th 2010
For 1 potimarron, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 35 min.
Potimarron (Japanese chestnut pumpkin) purée
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.

Stage 2 - 1 min.
Potimarron (Japanese chestnut pumpkin) purée
Cover and cook on medium heat...

Stage 3 - 10 min.
Potimarron (Japanese chestnut pumpkin) purée
...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.
Potimarron (Japanese chestnut pumpkin) purée
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.

Stage 5 - 1 min.
Potimarron (Japanese chestnut pumpkin) purée
Check seasoning, that's it: your puree is ready.

For immediate use, I suggest you add a little cream, a little butter and pepper.

Stage 6 - 20 min.
Potimarron (Japanese chestnut pumpkin) purée
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %120 RDI=10 %0560 RDI=30 %2,350 RDI: 30 %
Per 100 g1 RDI=0 %5 RDI=0 %020 RDI=1 %100 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 1 potimarron : 6 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Potimarron (chestnut pumpkin) "au gratin"
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.
265 K 24 1 hour 35 min.
This recipe uses (among others)
Other recipes you may also like
Vegetable pie
Vegetable pie
Three layers of vegetables, baked in puff pastry.
September 10th 2018241 K3.9 1 hour 25 min.
Nicholas's fish
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.
February 21th 2011248 K4.8 60 min.
How to prevent peeled fruit or vegetables turning brown
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
February 21th 2011119 K4 1 min.
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
February 21th 2011138 K 24.1 3 min.
Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21th 2011292 K 24.7 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page