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Vegetable-Stuffed Marrow     Veg   HT MC  75mins

Serves 4     Hot Vegetarian   Main Course    Healthy Eating  Gluten Wheat Free   Eggless



1 Large Marrow

25g/1oz Butter

1 teasp Olive Oil

175g/6oz Aubergine, 

(Eggplant) cubed

2 Parsnips, diced

2 Carrots, diced

100g/4oz Swede, diced

100g/4oz Turnip, diced

1 tbsp fresh Parsley, chopped

1 teasp freshly chopped Oregano

1 tbsp Tomato Puree

150ml/5 fl.oz. Fresh Hot  Vegetable Stock

Salt and Pepper




1. Cut the marrow in half lengthways and scoop out the seeds. Preheat the oven to 190C, 375F, Gas mark 5.


2. Melt the butter and oil in a frying pan, add the remaining vegetables and oregano and fry gently, for 10 minutes, stirring occasionally. Add the parsley, tomato puree and stock and continue to simmer for 15 minutes.


3. Lightly butter a double thickness of foil, large enough to enclose the whole marrow. Lay the two marrow halves on top of the foil close together. Fill each half of marrow with the vegetable mixture, then carefully roll the two halves together. Wrap tightly in the foil and bake in the oven for 45 minutes. Serve hot.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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