1,355 easy and fully explained recipes, with 27,644 photos and 78 videos

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.

45K 3 4

Last modified on: February 25^th 2018

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Keeping

A few days in the fridge in a sealed container.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,037 Kcal or 8,529 Kj	60 gr	79 gr	165 gr
102 %	23 %	7 %	25 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
140 Kcal or 586 Kj	4 gr	5 gr	11 gr
7 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
509 Kcal or 2,131 Kj	15 gr	20 gr	41 gr
25 %	6 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 6.08 €
Per person : 1.52 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Triple-Cheese Pumpkin Gratin, Smoky potato and potimarron gratin, Stuffed pumpkin gratin, Potimarron and Parmesan tart, ... All
	Poultry cooking juices: You can check-out other recipes which use it, like for example: Chicken with rice and leeks, Creamy asparagus and meat timbale, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cretan-style salmon , Fried eggs with tomatoes, Leek and tuna loaf, Mediterranean toast, Filo leeks and cheese tart, ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Pollack Parmentier, Rabbit civet, Roasted leeks with pesto, Spaghetti Bolognese, ... All

Other recipes you may also like

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
182K4.1 16 hours 9 min. September 17^th 2021

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
336K4.0 1 hour 11 min. February 21^th 2011

Rice pudding (riz au lait)

My personal version of this classic family recipe.
373K5 38 min. December 18^th 2018

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
320K5 50 min. July 30^th 2021

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

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.