Potimarron braised in meat jus (Slideshow version)
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Serve on its own, or to accompany poultry or other meat.Remarks
The amounts in this recipe are for guidance only, so do adapt them to suit whatever you have available.If you do not have any thyme, use mixed herbs (or herbes de Provence). The poultry jus can be substituted with a different meat jus, or even vegetable or chicken stock.