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Potimarron braised in meat jus

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

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.

76 K 4/5 (3 reviews)

1 hour 5 min. difficulté

Easy

6.10 €

4 people

6 Ingredients

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

Times for this recipe

Preparation: 25 min.

Cooking: 40 min.

All in all: 1 hour 5 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 - ⌛ 15 min.

Potimarron braised in meat jus : Stage 1

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

Stage 2 - ⌛ 5 min.

Potimarron braised in meat jus : Stage 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 : Stage 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 : Stage 4

Pour 400 ml poultry cooking juices over.

Stage 5 - ⌛ 40 min.

Potimarron braised in meat jus : Stage 5

Cook for about 40 minutes until the potimarron is tender.

Stage 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.

Keeping: A few days in the fridge in a sealed container.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	80 RDI=7 %	170 RDI=30 %	2,040 RDI=100 %	8,530 RDI: 100 %
Per 100 g	4 RDI=2 %	5 RDI=1 %	10 RDI=2 %	140 RDI=7 %	580 RDI: 7 %
Per person	20 RDI=6 %	20 RDI=2 %	40 RDI=6 %	510 RDI=30 %	2,130 RDI: 30 %