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PrintSTUFFED MARROW
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Scoop the seeds out of the marrow.
- Melt the butter in a large frying pan and lightly fry the vegetables for 10 minutes.
- Add the parsley, tomato puree and stock. Season to taste. Simmer gently for 15 minutes.
- Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil.
- Bake at 190°C (375°F) mark 5 for about 45 minutes, until tender.
- Serve at once, in slices, with natural yogurt.
INGREDIENTS
- 250 grams marrow, peeled and halved lengthways
- 15 grams butter
- 100 grams aubergine, cubed
- 1 parsnips, peeled and diced
- 1 carrots, diced
- 50 grams swede, peeled and diced
- 50 grams turnip, peeled and diced
- 10 ml chopped fresh parsley
- 10 ml tomato puree
- 100 ml vegetable stock
- Salt and pepper
- Natural yogurt, to serve
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