VIDEO Potimarron: chef Julien Duboué shares his trick for cooking this winter vegetable without peeling it!

Emblematic of winter, the pumpkin can sometimes seem difficult to cook… Chef Julien Duboué proves the opposite thanks to ultra-easy cooking in the oven! What to enjoy the good chairs of the pumpkin without complicating the life in the kitchen.

the pumpkin is truly the star of the stalls this season ! All personalities and hottest chefswhether it’s Julien Sebbag with his recipe for pumpkin au gratin with Comté cheese or Adriana Karembeu and her detox soup, go for it creativity to work in all forms vegetable of the Cucurbitaceae family. Today the chief Julien Duboue who has more than 115,000 followers on Instagram, shares a simple trick to sublimate the tender flesh of pumpkin without having to peel it !

Julien Duboué’s trick for easily cooking a pumpkin

Do you have an irrepressible craving for roasted pumpkin but the tedious peeling step puts you off? Do not panic, Chef Julien Duboué has the solution for you! In his latest video posted on his Instagram account, he realizes a delicious roasted pumpkinin no time at all thanks to a well-known cooking trick: the foil . To do this, choose an organic pumpkin, to avoid ingesting pesticide residues when tasting, and cut it in half. Remove the seeds with a tablespoon and wrap it whole in parchment paper before baking it. Nothing’s easier !

Chef Julien Duboué shares his recipe for pumpkin en papillote

Having become a master in the association of flavors, chef Julien Duboué does not hesitate to marry the smoothness of feta and the acidity of limeto reveal the full potential of pumpkin . A comforting recipe to reproduce all winter!

Ingredients :

  • An organic pumpkin
  • 100g feta
  • 15g fresh ginger
  • A shallot
  • A clove of garlic
  • 1/2 lime
  • 1 teaspoon of Espelette pepper
  • 1 bunch of flat-leaf parsley

Preparation :

  1. Preheat the oven to 160°C.
  2. Cut the pumpkin in half widthwise and remove the seeds.
  3. deposit the feta, ginger, shallot and garlic previously cut or minced in the center of the pumpkin. Season everything with Espelette pepper then close the pumpkin.
  4. Pack it wholein parchment paper to obtain a foil. Bake for 1h30 at 160°C .
  5. Open the foil once out of the oven.Crush the roasted pumpkin with a knife to obtain a mixture between a puree and a crushed one. Zest the half-lime and pour its juice over the mixture before sprinkling generously with flat-leaf parsley.

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