what to do with pressure-caramelized pumpkin puree?

So I've played around with the pressure-caramelized root vegetable from MC@Home (for those who haven't, it's easy and healthy). But the flavor is fairly powerful and monotonous; like too much dill or MSG, it gets old quickly as a single-flavor. I don't think it substitutes well for regular pumpkin purée at all.

Today I had a lot of diced pumpkin I had to use, so now I have 1250g of pressure-caramelized pumpkin puree in my freezer. I took a ladleful, added some acid and reduced applejack for a riff on pumpkin-brandy soup, and that was... fine... but not so good that I'd reach for it in the fridge instead of sweety's salami for lunch.

So for those who have tasted the pressure-caramelized root veggies, what do you combine it with?

My thoughts so far:

add reduced applejack or brandy - soup? (maybe chix stock, crème fraîche)
add a lot of sugar, spices, whipped cream - fill eclairs?
purée under a leg of duck confit (w/ pepitas and frisee)?
thicken with parmesan or pine nut butter and fill ravioli?
add unsweetened chocolate to make mole, and sauce carrots or pork?
tabasco?
pair with CS crispy proscuitto?

Any help would be appreciated!

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Brendan_Lee_56950

i've used them for pasta fillings by cutting them with ricotta, i also like to use them as soups but in smaller portions because of how strong they are. I've thickened a celery root version and blended with goat cheese for a sandwich spread.

borgech

Is this the same recipe that uses 23% butter? I'm not sure I would say this technique is healthy, but it is delicious! Is there another recipe for pressure caramelization with less butter or have you modified?

com-chefsteps

HAaaaaha, you're right. That's the recipe! What, 23% butter isn't healthy?!

Brendan_Lee_56950

I use a lot less butter in almost all cases and it still works out well, you may have to up the amount of other liquids though to make sure you don't burn things.

borgech

Awesome tip, sometimes I feel like the flavor of butter is too overpowering. Any idea of a percentage that has worked for you?

Brendan_Lee_56950

about half of the original recipe

com-chefsteps

I've been thinking about Chris B.'s comment about the butter. Do you think the butter is becoming brown butter in there? Because that would explain a lot for me, since I don't like brown butter much.

reck.harm

I used it in a risotto, which was very good and as abase for pastasauce which was fine, but a bit rich. That said i was perfectly happy with just eating it on itsown since i think it's completely delicious. I think i'm gonna try it with some scallops in the near future.