Marrow Recipes

I make curried marrow soup. It is not very pretty, but it is filling.

marrow
onion
veg stock
curry powder
pinch of chilli flakes

Boil all together then whizz with the blender.
Serve with a tablespoon of normandy fromage frais
 
A few more ideas on the threads below...


http://www.minimins.com/slimming-world-recipes/112297-stuffed-marrow.html

http://www.minimins.com/slimming-world/110721-marrow-any-ideas.html

Jaylou, this is what I did to stuff it.

I browned a packet of beef mince with an onion and 3 garlic cloves. I added a small carton of pasata and the following herbs, oregano, basil, thyme and a little bit of chilli powder and cumin for a little kick optional with a good splash of Worcestershire sauce. I left it to reduce a little and then left to cool down. I mixed through 2 whisked eggs. This helped to stick it all together in the marrow.

I cut the marrow in half length ways and removed the inner core and seeds and sprinkled with salt. After stuffing the two marrow halves I covered in 42g of light cheddar and put in the oven at 180 for 1 hour. You might want to cover it with some foil for a bit in the oven to prevent the top from browning too much!
Click to expand...
(photo to go with this on the link below, post by kelly_333_333 )

http://www.minimins.com/slimming-wo...your-food-pics-meal-ideas-16.html#post1831106
Click to expand...
 
If you have any marrow left you could use it as the layering in a moussaka. That's how I get my sons to eat it without knowing the difference. :)

I just slice it thinly and lay it on a baking sheet that I've 'fry lighted' and let them soften in the oven for 10 mins and then use them inbetween the layers, alternating with thinly sliced potato. Is yum!
 
Good idea, Crumble. I think there was a veggie moussaka recipe in the September SW magazine. Looked lush.

Irene - I don't use a recipe - just bung it all in. About a quarter marrow, one onion, enough stock to cover then a bit more, 1 tablespoon of curry powder and a quarter teaspoon of chilli flakes.

Or you could make chutney and eat it throughout the year.
 
can you roast it like you would do a courgette? xx
 
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