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Stuffed Marrow




Source of Recipe


Helen's British Cooking


List of Ingredients




Marrow - 550g (1¼ lb), peeled and halved lengthways
Butter - 25g (1 oz)
Aubergine - 175g (6 oz), cubed
Parsnips - 2, peeled and diced
Carrots - 2, diced
Swede - 110g (4 oz), peeled and diced
Turnip - 110g (4 oz), peeled and diced
Fresh parsley - 1 tbsp, chopped
Tomato purée - 1 tbsp
Vegetable stock - 150 ml (¼ pint)



Recipe



Pre-heat oven to 190 °C / 375 °F / 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 purée 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.

Serves 4.