Puree of Vegetable Marrow
Ingredients
Directions
Prepare and cook
Cut the vegetable marrow in half and scoop out the seeds.
Steam or boil the marrow until tender.
Finish and serve
Mash the cooked marrow and season with salt.
Serve warm with a pat of 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Vegetable marrow
- Forms the entire body of the puree, giving it its soft, mashable texture and mild sweetness once cooked.
“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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