Vegetable Marrow
Ingredients
Directions
Prepare
Wash the vegetable marrow and cut off the stem.
Boil
Place it in boiling water with salt and boil until tender, about 30 minutes.
Finish and serve
Remove the marrow, cut it into quarters, and scoop out the seeds with a spoon.
If desired, add a little fine fresh butter on each piece and serve.
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, becoming soft and tender when boiled.
- Fine fresh butter
- Adds richness and a smooth fat coating to the cooked marrow.
The step that matters
Boil until tender. Marrow has a high water content and mild flavour, so it can turn watery or mushy if overboiled. Testing for tenderness with a knife or fork, rather than relying only on the clock, helps it hold its shape and texture.
“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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