Boiled Vegetable Marrow
Ingredients
Directions
Prepare
Prepare a saucepan of boiling water and add the salt.
Peel the marrow and place it in the boiling water.
Cook and serve
Boil until the marrow is tender, then remove it with a slotted spoon.
Halve the marrow, and quarter it if it is very large.
Serve on toast 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 marrow
- Its mild flesh becomes tender and soft when boiled, forming the main body of the dish.
- Butter
- Adds richness and fat that complements the soft, mild marrow when served.
The step that matters
Boil until the marrow is tender. Cooking must go far enough to soften the dense flesh fully, since undercooked marrow stays firm and watery-tasting. Checking tenderness with a knife or fork before removing it helps avoid both raw centres and overcooked, mushy pieces.
“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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