Boiled Vegetable Marrow
Ingredients
Directions
Prepare
Prepare a saucepan of boiling water and add salt.
Peel the marrows and add them to the boiling water.
Cook
Boil until tender, then remove with a slotted spoon.
Halve or quarter the marrows if they are large.
Serve
Serve on toast with melted butter or a small pat of salt 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.
Explore the science
What each ingredient does
- Vegetable marrows
- Forms the main body of the dish and turns soft and tender with mild flavor when boiled.
- Toast
- Provides a sturdy base that holds the cooked marrow and soaks up its juices.
- Butter
- Adds fat and richness that carries flavor across the mild vegetable.
The step that matters
Boil until tender, then remove promptly. Overboiling breaks down the marrow's cell walls and draws out water, leaving it mushy and watery. Removing it as soon as it is tender keeps its texture firm and its flavor concentrated.
“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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