Stuffed Marrow

If you just can't find an aubergine, eggplant might do as a substitution.

Serves: 4

Ingredients

1 1/4 lb. (550g) Marrow, peeled and halved lengthways
1oz. (25g) Butter
6oz. (175g) Aubergine
2 parsnips, peeled and diced
2 carrots, diced
4oz (110g) Swede, peeled and diced
4oz (110g) Turnips, peeled and diced
1 Tbsp fresh parsley, chopped
1 Tbsp tomato puree
1/4 pint (150ml) vegetable stock

Method

  1. Preheat oven to 375F/190C/Gas 5. Scoop the seeds out of the marrow.
  2. Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes.
  3. Add the parsley, tomato puree, and stock. Simmer gently for 15 minutes.
  4. Fill one half of the marrow with the mixture. Top with the other half of the marrow and wrap in foil.
  5. Bake for about 45 minutes, until tender.

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