English Stuffed Marrow recipe
information
This recipe makes the most of English root vegetables. Autumn is the time to make it, when supplies are plentiful. The skin should be shiny and pressing it with the thumb should leave an impression.
ingredients
550 g (1 1/4 lb) marrow, peeled and halved lengthways
25 g (1 oz) butter
175 g (6 oz) aubergine, cubed
2 parsnips, peeled and diced
2 carrots, diced
100 g (4 oz) swede, peeled and diced
100 g (4 oz) turnip, peeled and diced
15 ml (1 tbsp) chopped fresh parsley
15 ml (1 tbsp) tomato puree
150 ml (1/4 pint) vegetable stock
salt and pepper
natural yogurt, to serve
25 g (1 oz) butter
175 g (6 oz) aubergine, cubed
2 parsnips, peeled and diced
2 carrots, diced
100 g (4 oz) swede, peeled and diced
100 g (4 oz) turnip, peeled and diced
15 ml (1 tbsp) chopped fresh parsley
15 ml (1 tbsp) tomato puree
150 ml (1/4 pint) vegetable stock
salt and pepper
natural yogurt, to serve
method
1. Scoop the seeds out of the marrow.
2. Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes.
3. Add the parsley, tomato puree and stock. Season to taste. Simmer gently for 15 minutes.
4. Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil. Bake at 190°C (375°F) mark 5 for about 45 minutes, until tender. Serve at once, in slices, with natural yogurt.
2. Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes.
3. Add the parsley, tomato puree and stock. Season to taste. Simmer gently for 15 minutes.
4. Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil. Bake at 190°C (375°F) mark 5 for about 45 minutes, until tender. Serve at once, in slices, with natural yogurt.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
