Autumn is here! It's high time to cook pumpkins, butternuts and other cucurbits. Stéphane Subrin, the chef of the restaurant Les Gens Heureux, opened the doors of his kitchen to us. He tells us the details of a perfect recipe, a pumpkin cream, for this period when the leaves detach from the branches and twirl to the ground.

A recipe for 4 people proposed by Stéphane Subrin from the restaurant happy people, located in Renaison.

Recette crémeux de potimarron et butternut
  • 1 pumpkin of around 1kg,
  • 100g butter,
  • 6 eggs,
  • 50g of breadcrumbs,
  • 100g of flour,
  • Frying oil,
  • 200g butternut,
  • 150g of olive oil,
  • 30g balsamic vinegar,
  • 30g soy sauce,
  • 4 thin slices of grilled bacon,
  • Mesclun.

Peel, seed the pumpkin and cook in boiling salted water when it is well cooked, mix with the cream and butter.

Cook the soft-boiled eggs for 6 minutes. Peel.

Bread the eggs: dip in the flour, in the beaten eggs then in the breading. Fry the eggs in a little oil until golden brown.

Spread the bacon slices on a baking sheet, cook at 180° for about 5 minutes.

Make a brunoise with the raw butternut.

Mix olive oil, balsamic vinegar and soy sauce.

Add the butternut brunoise, adjust the seasoning. Training.

On a plate, spread 3 tablespoons of creamy pumpkin.

Place a breaded egg, add the butternut vinaigrette and the slice of bacon.

Decorate with a little mesclun.


Recette Crémeux au potimarron et à la butternut
Creamy pumpkin and butternut recipe © Clovis Huet / RT

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