Vegetable Marrow
Ingredients
Directions
Prepare
Peel the marrow, remove the seeds, and cut it into small pieces.
Cook and serve
Boil the pieces in salted water for about 15 minutes.
Drain in a colander, place in a hot dish, and pour the white sauce over it.
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 marrow
- Forms the bulk of the dish and softens into tender pieces when boiled.
- White sauce
- Adds richness and moisture, coating the cooked marrow with a smooth, creamy layer.
The step that matters
Drain the marrow well before saucing. Marrow holds a lot of water and releases more as it cooks. Excess liquid thins the white sauce and makes the dish watery, so draining thoroughly in a colander helps the sauce cling and keeps the texture firm.
“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.
More vegetable marrow recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.