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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.
345 K 4.5/5 (47 reviews)
1 hour 15 min.
Easy
6 €
1 potimarron
7 IngredientsLast modified on: October 13th 2010
1 
3 glasses 
a little 
a little 
a little Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
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.
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.
Source: Home made.
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"
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.
279 K 24 1 hour 35 min.
This recipe uses (among others)
Water
Like these other recipes: Panettone, Winter vegetable soup, Choux pastry (pâte à choux), Sausage and mashed potatoes, Sugar syrup, ... See them all 140
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Duo of slow-cooked pork, Smoky potato and potimarron gratin, Pumpkin and red-bean tortillas, Mixed vegetable curry, Potimarron braised in meat jus, ... See them all 13
Salt
Like these other recipes: No-pastry spinach and potato quiche, Shiro-goma salad, Zucchini and tomato tartines au gratin, Potato and broccoli gratin, Lobster Thermidor, ... See them all 687
Pepper
Like these other recipes: Terrine of foie gras, Escalopes in a sesame crust, Warm scallop and cabbage salad, Crispy rolls with chicken and leek, Chard gratin à la Mornay, ... See them all 657
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