SPANISH STUFFED MARROW

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SPANISH STUFFED MARROW

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

  1. Add the oil, salt, onion and celery to a pan and cook gently for 5 minutes
  2. Add the garlic, parsley, paprika and chilli and stir for 1 minute
  3. Add the tomatoes and leek and cook for 15 minutes on a low heat
  4. Meanwhile, slice the marrow in half and scoop out the middle
  5. Chop and add to the pan along with the peppers and cook for a further 5 minutes
  6. Line a baking sheet or oven dish with a large piece of foil so it overhangs ready for wrapping
  7. Place the marrow in the centre and spoon in the tomato mixture
  8. Wrap the foil securely
  9. Cook for 30 minutes at 200
  10. Meanwhile mix the breadcrumbs with the nutritional yeast
  11. Remove the marrow, uncover and sprinkle with the crumb mixture
  12. 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.

By |2017-07-13T12:18:44+00:00June 30th, 2017|Dinner, Lunches, Recipies, Savoury|0 Comments

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