Boiled Vegetable Marrow

Ingredients

• 1 medium Vegetable Marrow
• 6 cups Water (For boiling)
• 0.5 tsp Salt (To taste)
• 4 tbsp Butter (For butter sauce (optional))
• 2 tbsp All-purpose flour (For white sauce (optional))
• 1 cup Milk (For white sauce (optional))

Instructions

1. 1Peel the vegetable marrow. Cut it open and remove the pips (seeds). Cut small marrows into quarters and large ones into pieces about the size of the palm of your hand (approximately 3-4 inch pieces).
2. 2Bring a pot of water to a boil. Add salt to the boiling water. Throw the prepared marrow pieces into the boiling water. Boil for 15 to 20 minutes, or until the marrow is tender when pierced with a fork.
3. 3Drain the cooked marrow well. Serve immediately on dry toast. You can serve it plain, or with butter sauce or white sauce on the side.
4. 4Melt butter in a small saucepan over low heat. Serve warm.
5. 5In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 2-3 minutes. Season with salt and pepper to taste. Serve warm.