1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

55K 3 4

Last modified on: February 25^th 2018

Keywords for this recipe:

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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
25 min.	40 min.	1 hour 5 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Transfer the potimarron chunks to a bowl and pour 3 tablespoons olive oil over. Add 1 tablespoon thyme, salt and pepper.

Mix well to coat and flavour the potimarron chunks, best done by using your hands.

Stage 3 - 3 min.

Preheat the oven to 360°F (180°C).

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.

Keeping

A few days in the fridge in a sealed container.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,037 Kcal or 8,529 Kj	60 gr	79 gr	165 gr
102 %	23 %	7 %	25 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
140 Kcal or 586 Kj	4 gr	5 gr	11 gr
7 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
509 Kcal or 2,131 Kj	15 gr	20 gr	41 gr
25 %	6 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 6.08 €
Per person : 1.52 €

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): You can get more informations, or check-out other recipes which use it, for example: How to prepare a pumpkin (or potimarron), Potimarron (Japanese chestnut pumpkin) purée, Potimarron and Parmesan tart, Potimarron and leek soup, Duo of slow-cooked pork, ... All
	Poultry cooking juices: You can check-out other recipes which use it, like for example: Chicken with rice and leeks, Creamy asparagus and meat timbale, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Spinach and chick peas "à la milanaise", Beurre d'escargot, Crispy potato and mushroom brik rolls, Veal Marengo, Paella, ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Pollack Parmentier, Preserved tomatoes, Polpete, Penne with purple artichokes, Pork chops in the oven, ... All

Other recipes you may also like

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
863K3.9 6 min. October 3^rd 2010

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
482K5 49 min. July 27^th 2013

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21^th 2011

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
733K3.5 8 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.