Vegetable Marrows, Boiled
Ingredients
Directions
Prepare
Peel the marrows, quarter them, and remove the seeds.
Cook and serve
Boil them in salted water for 15 to 20 minutes, or until tender.
Drain well, dish 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 body of the dish, becoming soft and tender when boiled.
- White sauce
- Adds moisture and a creamy richness that coats the cooked marrow.
- Toast
- Gives a firm base that soaks up juices and keeps the marrow off the plate.
The step that matters
Boil until tender, not longer. Marrow turns watery and mushy if overcooked, so testing for tenderness at the lower end of the time helps keep it firm enough to hold its shape on the toast.
“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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