Potimarron braised in meat jus


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.
71 K 4/5 (3 reviews)
Grade this recipe:
Keywords:
Last modified on: February 25th 2018
For 4 people, you will need:

Change to the quantities for:
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
Prepare 1 kg potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.

Stage 2 - 5 min.
Potimarron braised in meat jus
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
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
Pour 400 ml poultry cooking juices over.

Stage 5 - 40 min.
Potimarron braised in meat jus
Cook for about 40 minutes until the potimarron is tender.

Stage 6
Potimarron braised in meat jus
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 recipe60 RDI=20 %80 RDI=7 %170 RDI=30 %2,040 RDI=100 %8,530 RDI: 100 %
Per 100 g4 RDI=2 %5 RDI=1 %10 RDI=2 %140 RDI=7 %580 RDI: 7 %
Per person20 RDI=6 %20 RDI=2 %40 RDI=6 %510 RDI=30 %2,130 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 4 people : 6.10 €
  • Per person : 1.55 €

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)
Other recipes you may also like
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018383 K 14 1 day 1 hour 25 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018272 K 24.7 5 hours 30 min.
Fish petals, vegetables julienne, and beurre blanc
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
December 31th 2013263 K4 1 hour 35 min.
Salmon "en papillote" with small vegetables
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
June 22th 2011253 K 15 1 hour 30 min.
How to prevent bad breath after eating garlic
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.
February 21th 201175 K 24.3
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page