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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.
1 hour 35 min.
Easy
4.00 €
4 people
10 IngredientsLast modified on: February 21th 2011
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
Times for this recipe
Preparation: 55 min.
Cooking: 45 min.
All in all: 1 hour 35 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,237 RDI=1,904 % | 393 RDI=148 % | 486 RDI=666 % | 1,642 RDI=82 % | 6,875 RDI: 82 % |
| Per 100 g | 140 RDI=216 % | 44 RDI=17 % | 55 RDI=76 % | 186 RDI=9 % | 781 RDI: 9 % |
| Per person | 309 RDI=476 % | 98 RDI=37 % | 121 RDI=167 % | 410 RDI=21 % | 1,719 RDI: 21 % |
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:
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Baked eggs with chicken and spinach, Rice and peas, Lemony chicken and radish salad, Julia salad, Valay salad, ... See them all 16
Cream
Like these other recipes: Potato and cheese pie, Celeriac and mushroom gratin, Potimarron and Parmesan tart, Quartet of brassicas with cream , Vol-au-vent, ... See them all 124
Grated cheese
Like these other recipes: Cheese Soufflé, Potato and broccoli gratin, Quick stuffed courgettes, Thin spinach and potato tart, Spicy roast cauliflower gratin, ... See them all 75
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