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.
Last modified on: February 21th 2011
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 54 min. | 41 min. | 1 hour 35 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 - 45 min.
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.
Check seasoning.
Stage 2 - 1 min.
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.
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).
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,165 Kcal or 4,878 Kj | 91 gr | 30 gr | 129 gr |
| 58 % | 35 % | 3 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 132 Kcal or 553 Kj | 10 gr | 3 gr | 15 gr |
| 7 % | 4 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 291 Kcal or 1,218 Kj | 23 gr | 8 gr | 32 gr |
| 15 % | 9 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 3.98 €
- Per person : 1.00 €
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: |
 | Cooked chicken: You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Chicken and Avocado Salad, Rice and peas, Hot sesame-cream chicken tartines, Valay salad, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Baker's tuna and mushroom tart, Baker's chicken and potato tart, Lille style chicken, Grilled fillet of salmon with corn-salad cream, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Layered Leek and Egg Gratin , Oxtail Parmentier, Avengers' potatoes, Ham pasta bake, Cauliflower and chickpea purée, ... All |
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Your 2 comments or questions on this recipe
- At last, pumpkin in something else than soup !Posted by sarah november 20th 2008 at 09:07 (n° 2)
- What an intriguing idea. I'm going to save this for the holidays. Thanks jhPosted by Louise november 17th 2008 at 14:40 (n° 1)
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