Vegetable Marrows, Boiled
Ingredients
Directions
Prepare
Peel the marrows, quarter them, and remove the seeds.
Cook and serve
Boil the marrows in salted water for 15 to 20 minutes, or until tender.
Drain well, place on the toast, pour over the white sauce, 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 marrows
- Provide the main vegetable, softening into a tender, moist filling when boiled.
- Toast
- Gives a firm base that holds the vegetables and absorbs excess moisture.
- White sauce
- Adds creamy richness and moisture that coats the cooked marrows.
The step that matters
Drain well. Marrows hold a lot of water. If they stay wet, that moisture thins the white sauce and soaks the toast, leaving the dish soggy.
“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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