Potimarron braised in meat jus

Step by step recipe:

  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.
  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.
  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.
  4. 2 min.Potimarron braised in meat jus : Photo of step #4
    Pour 400 ml poultry cooking juices over.
  5. 40 min.Potimarron braised in meat jus : Photo of step #5
    Cook for about 40 minutes until the potimarron is tender.
  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.

Source:

Home made.

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