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
12 people
10 IngredientsLast modified on: February 21th 2011
For 12 people, you will need:
- 1
900 ml potimarron (japanese chestnut pumpkin) purée - 2
900 ml cooked chicken - 3
300 ml cream - 4
3 knobs butter - 5
3 shallots - 6
3 bunches parsley - 7
300 ml grated cheese - 8
9 tablespoons olive oil - 9
salt - 10
pepper
Change measures:
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 900 ml potimarron (japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 300 ml cream, 3 knobs butter and 300 ml grated cheese, pepper, and mix well.
Check seasoning.
Check seasoning.
Stage 2 - 1 min.
Stage 3 - 20 min.
Add 900 ml 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 | 3,710 RDI=1,430 % | 1,180 RDI=110 % | 1,460 RDI=220 % | 4,930 RDI=250 % | 20,630 RDI: 250 % |
| 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 % |
How much will it cost?
- For 12 people : 11.95 €
- Per person : 1.00 €
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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.
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: Chicken Brussels pie, Cauliflower, chicken and avocado salad, Gratin-style spinach and chicken omelette , Chicken and Avocado Salad, Avocado, artichoke and chicken salad, ... See them all 16
Cream
Like these other recipes: Potato purée , Quartet of brassicas with cream , Mackerel rillettes, Feta and spinach brik pie, Gratin of beet tops and potatoes, ... See them all 114
Grated cheese
Like these other recipes: Thin spinach and potato tart, White bean gratin "à l'italienne", Cassoulet-style shepherd's pie., Gratin Parmentier, Endive gratin with cancoillotte, ... See them all 71
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