Le Potiron au Safran

Pumpkin with saffron

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 350 g (¾ lb) peeled, de-seeded pumpkin
  • 1 tablespoon goose fat


Roughly chop the pumpkin. Heat the fat in a thick based casserole or pan and let the pumpkin sweat in it until it turns translucent and soft. This may take up to half an hour depending on the age of the pumpkin. Do not let the vegetable fry and if necessary put a lid on the pan. When it is soft enough to pulp, crush it in the pan with a wooden spoon until you have a purée, then stir in the maiz