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Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.

266 K 2× 4.3/5 (18 reviews)

1 hour 35 min. difficulté

Easy

4.00 €

4 people

10 Ingredients

Last modified on: February 21^th 2011

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For 4 people, you will need:

1 300 g potimarron (japanese chestnut pumpkin) purée
2 300 g cooked chicken
3 100 ml cream
4 1 knob butter
5 1 shallot
6 1 bunch parsley
7 100 g grated cheese
8 3 tablespoons olive oil
9 salt
10 pepper
Total weight: 880 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Cooking: 45 min.

All in all: 1 hour 35 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 - 45 min.

Potimarron (chestnut pumpkin) "au gratin"

Prepare 300 g potimarron (japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 100 ml cream, 1 knob butter and 100 g grated cheese, pepper, and mix well.

Check seasoning.

Stage 2 - 1 min.

Peel and chop 1 shallot.

Pour 3 tablespoons olive oil into a pan on medium heat.

When hot, add shallot, and cook for one minute.

Stage 3 - 20 min.

Add 300 g cooked chicken, turn heat down to low, cover and allow to cook gently, stirring occasionally.

After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).

Remove from heat as soon as this happens, and set aside covered.

Stage 4 - 3 min.

Preheat oven to 392°F (200°C).

Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).

Stage 5 - 3 min.

Cover this chicken layer with a layer of pumpkin purée.

Stage 6 - 3 min.

Finish with some grated cheese.

Stage 7 - 20 min.

Put in the oven for about 20 minutes.

Stage 8

Remove as soon as top is nicely browned.

Remarks

You can replace left over chicken with any other meat you have: pork, beef or whatever.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1,240 RDI=480 %	390 RDI=40 %	490 RDI=70 %	1,640 RDI=80 %	6,880 RDI: 80 %
Per 100 g	140 RDI=50 %	40 RDI=4 %	60 RDI=8 %	190 RDI=9 %	780 RDI: 9 %
Per person	310 RDI=120 %	100 RDI=9 %	120 RDI=20 %	410 RDI=20 %	1,720 RDI: 20 %

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

Possible allergens in this recipe: Milk, Celery

How much will it cost?

For 4 people : 4.00 €
Per person : 1.00 €

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) purée

You can get more informations, or check-out other recipes which use it, for example:

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The 2 comments already posted on this recipe

At last, pumpkin in something else than soup !
Posted by sarah november 20^th 2008 at 09:07 n° 2
What an intriguing idea. I'm going to save this for the holidays. Thanks jh
Posted by Louise november 17^th 2008 at 14:40 n° 1

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