Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.
71 K 4/5 (3 reviews)
1 hour 5 min.
Easy
4 people
6 IngredientsLast modified on: February 25th 2018
For 4 people, you will need:
- 1
1 kg potimarron (Japanese chestnut pumpkin) - 2
3 tablespoons olive oil - 3
1 tablespoon thyme - 4
400 ml poultry cooking juices - 5
salt - 6
pepper - Total weight: 1,460 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 5 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 - 15 min.
Prepare 1 kg potimarron (Japanese chestnut pumpkin) and cut into medium-sized chunks.
Stage 2 - 5 min.
Stage 3 - 3 min.
Preheat the oven to 360°F (180°C).
Spread the potimarron chinks in an oven-proof dish.
Spread the potimarron chinks in an oven-proof dish.
Stage 4 - 2 min.
Pour 400 ml poultry cooking juices over.
Stage 5 - 40 min.
Cook for about 40 minutes until the potimarron is tender.
Stage 6
Serve on its own, or to accompany poultry or other meat.
Remarks
The amounts in this recipe are for guidance only, so do adapt them to suit whatever you have available.
If you do not have any thyme, use mixed herbs (or herbes de Provence). The poultry jus can be substituted with a different meat jus, or even vegetable or chicken stock.
If you do not have any thyme, use mixed herbs (or herbes de Provence). The poultry jus can be substituted with a different meat jus, or even vegetable or chicken stock.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 80 RDI=7 % | 170 RDI=30 % | 2,040 RDI=100 % | 8,530 RDI: 100 % |
| Per 100 g | 4 RDI=2 % | 5 RDI=1 % | 10 RDI=2 % | 140 RDI=7 % | 580 RDI: 7 % |
| Per person | 20 RDI=6 % | 20 RDI=2 % | 40 RDI=6 % | 510 RDI=30 % | 2,130 RDI: 30 % |
How much will it cost?
- For 4 people : 6.10 €
- Per person : 1.55 €
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)
Like these other recipes: Pumpkin and red-bean tortillas, Stuffed pumpkin gratin, Pumpkin (or potimarron) soup, Potimarron and Parmesan tart, Potimarron and celeriac autumn soup, ... See them all 13
Poultry cooking juices
Like these other recipes: Creamy asparagus and meat timbale, Savoury French toast, Chicken with rice and leeks, ... See them all 3
Olive oil
Like these other recipes: Potato tortilla (Spanish omelette), Potato galette, Filet mignon with asparagus, Spinach and Comté Loaf, Crispy prawn rolls, ... See them all 531
Thyme
Like these other recipes: Auvergne gratin, Polpete, Greek Pesto, Tomato and courgette tart, Herb olive oil, ... See them all 67
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018427 K 15 30 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.06 M4.5 7 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019635 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.