Description
Roast Marrow is an easy way to use up marrows that have been overlooked in vegetable patches. Tweak it to your taste - sweet, salty and spicy.
Ingredients
Units
Scale
- 1 marrow, washed and cubed
- 30ml (2 tbsp) olive oil
- 4 garlic cloves, peeled and crushed
- 15ml (1 tbsp) caster sugar [optional]
- 2.5ml (1/2 tsp) salt
Instructions
- Preheat the oven to 190°C / fan 170°C / 375°F / gas mark 5.
- Place the cubes of marrow in a large roasting dish. For best results, arrange them in a single layer to increase the caramelisation to take place from all angles. Use two or more roasting dishes, if need be.
- Mix the oil, garlic, sugar and salt in a small bowl.
- Sprinkle the mixture over the marrow and mix the marrow by hand until all marrow surfaces are covered.
- Place the roasting tin/s in the oven for 45 minutes, giving the vegetable a toss and a turn every 15 minutes or so. Since marrow is quite watery, you have the option to spoon out any excess water or cook it for longer in order for the liquid to cook off.
- As soon as the marrow is cooked and lightly browned, you can remove it from the oven. If not, bake for another 15 minutes or so.
- Serve immediately as part of a main meal. Enjoy!
Notes
- One marrow weighs around 1.5kg (3lbs) on average. You can easily halve or double on this recipe.
- Just make sure you have a roasting tin that is big enough!
- For best results, halve the marrow and scoop out the seeds. You can fry them in a bit of butter with garlic and serve as a side dish. Delicious!
- The use of sugar is entirely optional.
- If you like spicy food, add 5ml (1 tsp) of dried chilli flakes to the olive oil mixture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: British
