Marrow stuffed with Root Vegetables

Marrow stuffed with Root Vegetables
27th January, 2017

I used to cook this as a vegetarian option for Sunday lunches in restaurants I've worked in and even the carnivores wanted some. If you're vegan, just don't add the butter and you're good to go.

It wins against a nut roast, hands down.

Ingredients

1 large marrow

2 carrots, peeled and diced

2 sweet potatoes, peeled and diced

2 parsnips, peeled and diced

50g Mushrooms, diced

1 omion, finely chopped

2 cloves garlic, finely chopped

25g Butter

Olive oil

Table salt

1tsp Oregano

Method

Preheat the oven to 180

Cut a marrow in half (width way and not length) and core it, then peel the outside. Salt and leave to stand and dry out for an hour as we need to remove moisture.

Cube carrots, sweet potatoes, parsnips (or whatever root vegetables you choose) and the mushrooms

Chop the onions and garlic

Add the oil to a large frying pan and when warm add the butter (if you want to go vegan, just don't add the butter)

Fry the onions and root veg until tender, add the garlic, mushrooms and oregano and continue to fry for another two minutes and take off the heat

Wash out the salt from inside the marrow and stuff with the tender fried veg and then join the two halves together again by wrapping tight with tin foil

Put on a baking tray and place in the oven for 40 mins