Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
340 K 4.6/5 (46 reviews)
1 hour 15 min.
Easy
6 €
1 potimarron
7 IngredientsLast modified on: October 13th 2010
1 
3 glasses 
a little 
a little 
a little Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 10 min.
All in all: 1 hour 15 min.
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Step by step recipe
Stage 1 - ⌛ 35 min.
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.
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.
Cover and cook on medium heat...
Stage 3 - ⌛ 10 min.
...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.
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.
If you have problems blending puree because it is too thick, add a little milk.
Stage 5 - ⌛ 1 min.
Check seasoning, that's it: your puree is ready.
For immediate use, I suggest you add a little cream, a little butter and pepper.
For immediate use, I suggest you add a little cream, a little butter and pepper.
Stage 6 - ⌛ 20 min.
If you want to do as chefs do, pass your puree through a sieve.
It will then be perfectly smooth and creamy.
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.
How much will it cost?
- For 1 potimarron : 6 €
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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.
This recipe uses (among others)
Water
Like these other recipes: Mushroom velouté, Choux pastry (pâte à choux), Couscous, Quince and apple compote, Shortbread tart with sweet apricots and rosemary, ... See them all 138
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Mixed vegetable curry, Potimarron and leek soup, How to prepare a pumpkin (or potimarron), Potimarron and celeriac autumn soup, Taos hotpot, ... See them all 13
Pepper
Like these other recipes: Boulangère potatoes, Spinach and ricotta ravioli, Tomatoes Provençal, Cheese and tomato tart, Layered Leek and Egg Gratin , ... See them all 647
Salt
Like these other recipes: Crunchy little pieces of fish, Fisherman's Ragout, Beef braised in reduced red wine, Lebanese Tabbouleh, Mexican ceviche, ... See them all 674
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