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Name: Potimarron braised in meat jus
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 people
Cuisine: french
Ingredients: 1 kg potimarron (Japanese chestnut pumpkin); 3 tablespoons olive oil; 1 tablespoon thyme; 400 ml poultry cooking juices; salt; pepper

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Potimarron braised in meat jus

This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.

6,8165/5

Last modified on: February 25^th 2018

For 4 people, you will need:

1 1 kg potimarron (Japanese chestnut pumpkin)
2 3 tablespoons olive oil
3 1 tablespoon thyme
4 400 ml poultry cooking juices
5 salt
6 pepper
Total weight: 1,460 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
25 min.	40 min.	1 hour 5 min.

Preservation:

A few days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 15 min.

Potimarron braised in meat jus : Photo of step #1

Prepare 1 kg potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.

Stage 2 - 5 min.

Potimarron braised in meat jus : Photo of step #2

Transfer the potimarron chunks to a bowl and pour 3 tablespoons olive oil over. Add 1 tablespoon thyme, salt and pepper.

Mix well to coat and flavour the potimarron chunks, best done by using your hands.

Stage 3 - 3 min.

Potimarron braised in meat jus : Photo of step #3

Preheat the oven to 360°F (180°C).

Spread the potimarron chinks in an oven-proof dish.

Stage 4 - 2 min.

Potimarron braised in meat jus : Photo of step #4

Pour 400 ml poultry cooking juices over.

Stage 5 - 40 min.

Potimarron braised in meat jus : Photo of step #5

Cook for about 40 minutes until the potimarron is tender.

Stage 6

Potimarron braised in meat jus : Photo of step #6

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 6.08 €
Per person : 1.52 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Potimarron (Japanese chestnut pumpkin) purée, Triple-Cheese Pumpkin Gratin, Pumpkin (or potimarron) soup, Smoky potato and potimarron gratin, ... All
	Poultry cooking juices: You can check-out other recipes which use it, like for example: Chicken with rice and leeks, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Fish petals, vegetables julienne, and beurre blanc, Tomato omelette, Preserved tomatoes, Fish "à la Bordelaise", ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Spicy seafood plancha, Bouquet garni, Stuffed tomatoes and courgettes, Prawn salad with a crunch, ... All

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