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Stuffed Marrow
Makes the Most of English Root Vegetables! |
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1 1/4 lb. (550g) Marrow, peeled and halved lengthways
1oz. (25g) Butter
6oz. (175g) Aubergine
2 parsnips, peeled and diced
2 carrots, diced
4oz (110g) Swede, peeled and diced
4oz (110g) Turnips, peeled and diced
1 Tbls. fresh parsley, chopped
1 Tbls. tomato puree
1/4 pint (150ml) vegetable stock
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Preheat oven to 375F/190C/Gas 5.
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. Simmer gently for 15 minutes.
Fill one half of the marrow with the mixture. Top with the other half of the marrow and wrap in foil. Bake for about 45 minutes, until tender. Serve at once, cut into slices!
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| Recipe Origin: United Kingdom |
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Submitted by: |
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Helen Watson
United Kingdom |
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| This recipe has been viewed 26465 times. |
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