- KNOW YOUR VEG
member of the squash family, the marrow is a distinctive
looking vegetable. Its edible shiny skin can be any
shade of green and its flesh is tender with a subtle
flavour. When buying marrow choose the smallest one
that you can. Over-sized marrows tend to have watery,
bitter-tasting flesh. It should be firm and heavy
for its size.
How To Use Marrow
is served cooked. It can be baked in halves with
the centre scooped out and stuffed with a filling
such as sausagemeat and tomato or Bolognese sauce.
It can be sliced into rounds and topped with cheese
and baked. Or it can be cooked with onions, peppers
and tomatoes to make a version of ratatouille. Serve
steamed or fried marrow as a side dish to accompany
chicken or fish dishes. Marrow can also be combined
with ginger to make jam or included in the mixed
summer vegetable preserve, piccalilli. Herbs and
spices that go particularly well with marrow include
sage, thyme, chilli and cumin.
How To Prepare Marrow
and tail the marrow and slice or cut into chunks
as desired and remove the seeds.
How To Cook Marrow
can be baked, steamed or sautéed. To bake,
preheat the oven to 190°C, gas mark 5, place
the halved, stuffed marrow or marrow rings with
topping in a roasting tin and cook for 35 - 55 minutes
or until tender. To steam, place prepared marrow
chunks in a steamer and cook for 10 - 15 minutes
or until tender. To sauté, heat 1 tbsp olive
oil in a frying pan and cook the prepared marrow
chunks for 5 -10 minutes, stirring occasionally,
How To Store Marrow
refrigerated after purchase.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website