Vegetable Marrow, Stuffed
Ingredients
Directions
Prepare
Cut the vegetable marrow in half and scoop out the insides.
Fill the hollows with rich forcemeat.
Cook and serve
Steam or boil the stuffed marrow until cooked through.
Serve hot with a good white or brown sauce.
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 edible shell that holds the filling and softens as it cooks.
- Rich forcemeat
- Provides the savoury filling that fills the hollows and flavours the marrow.
- White or brown sauce
- Adds moisture and richness when served alongside the cooked marrow.
The step that matters
Steam or boil the stuffed marrow until cooked through. Marrow is watery and the forcemeat must reach a safe, fully cooked temperature throughout. Cooking gently keeps the marrow tender rather than mushy, and the filling sets as heat penetrates the cavity.
“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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