A stuffed vegetable is a glorious thing. I think the stuffing procedure smartens up an otherwise plain ingredient to what can be a dinner party star! I make stuffed courgettes a lot and thought the marrow would work well as a larger veg and a more influential centrepiece to a meal. It does need cooking much more and has less moisture so keeps its shape better than a courgette.
INGREDIENTS
dash of rapeseed oil
salt
1 red onion
1 stick celery
1 clove of garlic
1 tsp dried parsley
1 tsp smoked paprika
½ tsp cayenne chilli pepper or 1 fresh chilli
1 tin plum tomatoes
½ leek
2 jarred chargrilled peppers
1 large marrow
100g breadcrumbs
50g nutritional yeast
- Add the oil, salt, onion and celery to a pan and cook gently for 5 minutes
- Add the garlic, parsley, paprika and chilli and stir for 1 minute
- Add the tomatoes and leek and cook for 15 minutes on a low heat
- Meanwhile, slice the marrow in half and scoop out the middle
- Chop and add to the pan along with the peppers and cook for a further 5 minutes
- Line a baking sheet or oven dish with a large piece of foil so it overhangs ready for wrapping
- Place the marrow in the centre and spoon in the tomato mixture
- Wrap the foil securely
- Cook for 30 minutes at 200
- Meanwhile mix the breadcrumbs with the nutritional yeast
- Remove the marrow, uncover and sprinkle with the crumb mixture
- Cook for a further 20 minutes uncovered until the top is crispy
I love to serve this with kale and potato mash and some simple green beans but you could easily jazz it up with a roast veg salad or as part of a tapas platter.
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