English Stuffed Marrow

English Stuffed Marrow

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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.
Servings: 4
Calories: 178


  • 1 1/4 lb marrow peeled and halved lengthways
  • 1 oz butter
  • 6 oz aubergine cubed
  • 2 parsnips peeled and diced
  • 2 carrots diced
  • 4 oz swede peeled and diced
  • 4 oz turnip peeled and diced
  • 1 tbsp chopped fresh parsley
  • 1 tbsp tomato puree
  • 1/4 pint vegetable stock
  • salt and pepper
  • natural yogurt to serve


  • Scoop the seeds out of the marrow.
  • Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes.
  • Add the parsley, tomato puree and stock. Season to taste. Simmer gently for 15 minutes.
  • 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.
Calories: 178 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 234 mg
Potassium: 1021 mg
Fiber: 9 g
Sugar: 13 g
Vitamin A: 5734 IU
Vitamin C: 56 mg
Calcium: 89 mg
Iron: 2 mg
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