Vegetable Marrow Au Gratin
Ingredients
Directions
Prepare
Peel and cut the marrow into nice-sized blocks.
Boil the blocks until tender, then drain well.
Assemble
Place the drained marrow in a hot vegetable dish.
Pour the diabetic sauce au gratin over the marrow.
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 main body of the dish, softening into tender pieces when boiled.
The step that matters
Draining the boiled marrow well. Marrow holds a lot of water, and excess moisture left on the blocks can dilute the sauce and make the dish watery.
“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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