Stuffed Vegetable Marrow
Ingredients
Directions
Prepare
Peel the marrows very thinly.
Cut the marrows lengthwise into three slices.
Remove the seeds from the marrows.
Heat the mushroom forcemeat before filling the marrows.
Fill and cook
Fill the marrows with the hot forcemeat.
Place the filled marrows in boiling water.
Boil until tender, about 20 to 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Small marrows
- Form the edible shell that holds the filling and softens as it cooks.
- Mushroom forcemeat
- Provides the savory filling that is packed into the marrow slices.
The step that matters
Heat the mushroom forcemeat before filling the marrows. Hot filling goes into the marrows warm, so the centre heats faster during boiling. Cold forcemeat would cool the shell and lengthen the time needed for the marrows to become tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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