Quelle différence entre potiron et Butternut ?
En forme de poire, il se reconnaît à son écorce beige et à sa chair de couleur orangée et non filandreuse. À la différence d’autres variétés de potiron, le butternut contient assez peu de graines. Facile à cuisiner, il dévoile une saveur douce et très légèrement sucrée.
How do you cook potimarron?
- Slice the potimarron into crescents about the width of your thumb and toss them in the olive oil and other ingredients on the baking sheet. They should be in a single layer. (If you have a lot, roast them on two trays, or refrigerate the rest for another day.)
What does potimarron taste like?
- The name potimarron designates a liaison between pumpkin and chestnut ( marron) since the flesh has a rich, burnished flavor that is surprisingly reminiscent of roasted chestnuts. Aside from multitasking as two complimentary flavors, another bonus is that the skin is edible.
Do you peel the skin off a potimarron pumpkin?
- But since the flesh of the potimarron is narrower than other pumpkins, you’d lose a lot of the flesh if you tried to peel the skin away and you may as well save yourself some time and frustration and roast it with the skin on. Depending on where you live, these might be called either Hokkaido or Kuri squash.
