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Potimarron (Japanese chestnut pumpkin) purée

Name: Potimarron (Japanese chestnut pumpkin) purée
Prep time: 1 h 2 min
Cook time: 10 min
Total time: 1 h 12 min
Yield: 1 potimarron
Cuisine: French
Ingredients: 1 potimarron (Japanese chestnut pumpkin); 3 glasses water; salt; pepper; a little cream; a little butter; a little milk

Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.

341 K 4.6/5 (46 reviews)

1 hour 15 min. difficulté

Easy

6 €

1 potimarron

7 Ingredients

Last modified on: October 13^th 2010

For 1 potimarron, you will need:

1 1 potimarron (Japanese chestnut pumpkin)
2 3 glasses water
3 salt
4 pepper
5 a little cream (optional)
6 a little butter (optional)
7 a little milk (optional)
Total weight: 2,300 grams

Times for this recipe

Preparation: 1 hour 2 min.

Cooking: 10 min.

All in all: 1 hour 15 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 - ⌛ 35 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 1

Prepare 1 potimarron (Japanese chestnut pumpkin), as indicated here.

Cut each section into small pieces of about the same size (for even cooking), salt and add enough water to come about halfway up the potimarron.

Stage 2 - ⌛ 1 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 2

Cover and cook on medium heat...

Stage 3 - ⌛ 10 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 3

...for 10 minutes maximum, until potimarron pieces are soft (check with the point of a knife, which should go in easily).

Stage 4 - ⌛ 5 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 4

Drain off as much water as possible by tipping up the pan, then blend thoroughly.

If you have problems blending puree because it is too thick, add a little milk.

Stage 5 - ⌛ 1 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 5

Check seasoning, that's it: your puree is ready.

For immediate use, I suggest you add a little cream, a little butter and pepper.

Stage 6 - ⌛ 20 min.

Potimarron (Japanese chestnut pumpkin) purée : Stage 6

If you want to do as chefs do, pass your puree through a sieve.

It will then be perfectly smooth and creamy.

Remarks

Of course, if you don't have potimarron you can do the same thing with normal pumpkin but the flavour is not so good.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=9 %	120 RDI=10 %	0	560 RDI=30 %	2,350 RDI: 30 %
Per 100 g	1 RDI=0 %	5 RDI=0 %	0	20 RDI=1 %	100 RDI: 1 %

Possible allergens in this recipe: milk

How much will it cost?

For 1 potimarron : 6 €

Change currency:

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

Some other recipes using this recipe

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.
277 K 24 1 hour 35 min.

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