Vegetable Marrows, Boiled
Ingredients
Directions
Prepare and boil
Peel the marrows, quarter them, and remove the seeds.
Boil the marrows in salted water for 15 to 20 minutes, or until tender.
Serve
Drain well, place on the toast, and pour over the white sauce.
Serve immediately.
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
- Softens into a tender, mild base that forms the bulk of the dish when boiled.
- White sauce
- Adds moisture and a smooth, creamy richness that coats the cooked marrow.
- Toast
- Gives a firmer base that soaks up juices and provides contrast to the soft marrow.
The step that matters
Boil until tender, then drain well. Marrow is very watery. Overboiling makes it mushy and waterlogged, and excess liquid thins the white sauce and softens the toast. Draining well keeps the dish from becoming 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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