Sauteed marrow seeds are a simple yet sensational treat! So, stop throwing away those wonderful marrow seeds and use this recipe to turn them into something truly special.
Why You’ll Love This Recipe
There’s a lot to love about this sauteed marrow seeds recipe. These are the top reasons you’ll fall head over heels with it:
- It’s quick and easy
- You can use sauteed marrow seeds with so many dishes
- They’re really good for you
Special Equipment Needed To Make This Recipe
Here’s a list of some of the key items you’ll need:
- Frying pan – a large frying pan is needed for this recipe, as the seeds need enough space to brown properly
- Melon baller – the best way to remove the seeds from a marrow is to use a melon baller
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What to Serve with Sauteed Marrow Seeds
These seeds are delicious when served as a side dish to a light, healthy lunch or dinner. Try any of the following:
Variations To This Recipe
If you want a vegan alternative to this recipe, leave out the butter and replace with an oil of your choice.
You can also add extra flavour to the pan, along with your seeds. Try any of the following:
- Paprika
- Ground cumin
- Garlic powder
- Onion salt
- Celery salt
- Chaat masala
- Old Bay seasoning
- Salt and pepper seasoning
- Cajun seasoning
Top Tip
Keep a close eye out for when all the natural liquid has evaporated. The seeds will start to stick to the pan, so you’ll need to keep stirring to avoid them catching and burning.
What do marrow seeds taste like?
They’re deliciously nutty and very moreish. When sauteed in a pan with butter they are even better!
What type of marrow seeds should I use?
Only use the seeds from younger marrows for this recipe. Younger marrows have soft squishy seeds – perfect for sauteing.
Older marrows – those with hardened skin – have harder, more fully formed seeds. These aren’t so good when it comes to sauteing, but are great for roasting. So, if you have older marrows, check out my roasted marrow seeds recipe.
How do I store sauteed marrow seeds?
First, make sure your marrow seeds have cooled completely. Then, store them in an airtight container and use them within a week.
Other Marrow Recipes You’ll Love
If you have a glut of marrows and you need some inspiration, look no further! I’ve got a whole host of marvellous marrow recipes for you!
- Roast marrow – a simple yet delicious side
- Marrow curry – a lightly spiced curry that’s full of flavour
- Marrow chutney – this delicious chutney is well worth the wait
- Marrow and tomato soup – a wonderfully warming soup that’s perfect for a light lunch or easy dinner
- Marrow cake – got a sweet tooth? You won’t believe how tasty this marrow cake is!
- Roasted Marrow Seeds - a great way to use up with the seeds are too mature and hard!
📖 Recipe
Sautéed Marrow Seeds Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
You've used up the rest of the marrow and don't know what do do with the seeds? Turn them into this versatile side dish and make Sautéed Marrow Seeds.
Ingredients
- 1 marrow
- 28g (2 tbsp) butter
- salt and pepper, to taste
Instructions
- Slice the marrow in half and scoop out all the seeds. Proceed to use the marrow as you see fit. See the list of marrow recipes above for inspiration.
- Chop the seed pulp roughly into bite-sized chunks.
- Melt the butter in a large frying pan over a medium heat.
- Once the butter starts sizzling, add the marrow seeds and stir around for a few minutes.
- You can now turn up the heat, because the vegetable will release some water which needs cooking off, which should take 5-10 minutes.
- Once the water has evaporated you need to actively stir the seeds as they start to brown and caramelise. Bits will start to stick to the pan, so carry on cooking until the mixture is lightly browned and cooked through.
- Serve as a side dish to any European-type dinner. Enjoy!
Notes
- This recipe will only work for when your marrow is on the younger side and the seeds are soft and squishy. If the marrow is more mature with hardened skin, chances are that the seeds will be fully formed and hard as well. In this case, you can roast the seeds, using this recipe.
- Everything tastes good with butter! If you’re vegan, use oil of your choice.
- My favourite part is when you bite into a seed and it pops.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan fry
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 127
- Sugar: 3 g
- Sodium: 1225.7 mg
- Fat: 11.5 g
- Saturated Fat: 7.1 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 1.8 g
- Protein: 0.7 g
- Cholesterol: 30.1 mg
Vikki
Well this was a wonderful way to use my leftover bits. I was gifted a rather large and older marrow from which I pulled all the center materials out and parboiled to prep for roasting the seeds. After removing all the seeds, I put the remaining cooked innards with all the small seeds into my frying pan with butter and a bit of salt and pepper. Sauteed until golden and buttery and hubby loved it. Even though the original marrow was quite large, this made only a small side, but made a great savory treat for after the main course.
Michelle Minnaar
Thanks for the lovely and helpful comment, Vikki!
I was afraid that it might put people off because it's not one of the most photogenic recipes out there but tastes oh-so-good.
It's such a great way of using up the whole marrow.