Boiled Vegetable Mabbow
Ingredients
Directions
Bring 1 gallon of water to a boil and add 1 heaped tablespoon of coarse sea salt.
Peel the vegetable marrows and add them to the boiling water.
Boil until the marrows are tender, about 10 to 20 minutes for young marrows or 30 minutes to 1 hour for older ones.
Remove the marrows with a slotted spoon, halve or quarter them if large, and place them on toast.
Serve with melted butter or a small pat of salt butter.
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
- Vegetable marrows
- Forms the main body of the dish and softens into a tender, mild vegetable when boiled.
- Melted butter or salt butter
- Adds richness and fat that coats the cooked marrows and carries flavour.
The step that matters
Boil until tender. Marrows vary widely in size and age, so the cooking time changes a lot. Testing for tenderness with a knife or slotted spoon prevents underdone or waterlogged flesh.
“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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