Stuffed Vegetable Marrow

Name: Stuffed Vegetable Marrow
Ingredients: 2 medium Young Vegetable Marrows (Choose marrows that are firm and not too large.); 1 batch Mushroom Forcemeat (See recipe below, or substitute with sage and onion stuffing.); 1 batch Sage and Onion Stuffing (See recipe below, or substitute with mushroom forcemeat.); 0.5 cup Bread Crumbs (If using sage and onion stuffing, use extra breadcrumbs.); 6 pieces Kitchen Tape (For tying the marrows.); 6 cups Water (For boiling the marrows.); 2 tablespoons Butter (For mushroom forcemeat); 8 ounces Mushrooms (For mushroom forcemeat); 0.5 medium Onion (For mushroom forcemeat); 1 clove Garlic (For mushroom forcemeat); 2 tablespoons Fresh Parsley (Chopped, for mushroom forcemeat); 0.5 teaspoon Salt (For mushroom forcemeat); 0.25 teaspoon Black Pepper (For mushroom forcemeat); 1 tablespoon Fresh Sage (Chopped, for sage and onion stuffing); 1 medium Onion (Chopped, for sage and onion stuffing)

A classic recipe for stuffed vegetable marrow, filled with savory mushroom forcemeat or sage and onion stuffing, then gently boiled until tender.

Ingredients

2 medium Young Vegetable Marrows (Choose marrows that are firm and not too large.)
1 batch Mushroom Forcemeat (See recipe below, or substitute with sage and onion stuffing.)
1 batch Sage and Onion Stuffing (See recipe below, or substitute with mushroom forcemeat.)
0.5 cup Bread Crumbs (If using sage and onion stuffing, use extra breadcrumbs.)
6 pieces Kitchen Tape (For tying the marrows.)
6 cups Water (For boiling the marrows.)
2 tablespoons Butter (For mushroom forcemeat)
8 ounces Mushrooms (For mushroom forcemeat)
0.5 medium Onion (For mushroom forcemeat)
1 clove Garlic (For mushroom forcemeat)
2 tablespoons Fresh Parsley (Chopped, for mushroom forcemeat)
0.5 teaspoon Salt (For mushroom forcemeat)
0.25 teaspoon Black Pepper (For mushroom forcemeat)
1 tablespoon Fresh Sage (Chopped, for sage and onion stuffing)
1 medium Onion (Chopped, for sage and onion stuffing)

Instructions

1Peel the vegetable marrows very slightly. Cut them lengthwise into three zigzag slices. Remove the pips (seeds) from the interior.
2Melt butter in a pan over medium heat (prep_time: PT2M, perform_time: PT1M, waiting_time: PT0M, total_time: PT3M). Add chopped mushrooms and onion, cook until softened (prep_time: PT3M, perform_time: PT7M, waiting_time: PT0M, total_time: PT10M). Add minced garlic and cook for another minute (prep_time: PT1M, perform_time: PT1M, waiting_time: PT0M, total_time: PT2M). Stir in chopped parsley, salt, and pepper (prep_time: PT1M, perform_time: PT1M, waiting_time: PT0M, total_time: PT2M). Remove from heat and let cool slightly (prep_time: PT0M, perform_time: PT0M, waiting_time: PT5M, total_time: PT5M).
3Sauté chopped onion in a pan with a little butter until softened (prep_time: PT3M, perform_time: PT5M, waiting_time: PT0M, total_time: PT8M). Mix the sautéed onion with breadcrumbs, chopped fresh sage, salt, and pepper (prep_time: PT2M, perform_time: PT3M, waiting_time: PT0M, total_time: PT5M). Add a little water or stock to moisten the stuffing (prep_time: PT1M, perform_time: PT1M, waiting_time: PT0M, total_time: PT2M).
4Preheat the stuffing (either mushroom forcemeat or sage and onion) slightly in a pan or microwave (prep_time: PT2M, perform_time: PT3M, waiting_time: PT0M, total_time: PT5M). Fill the interior of the vegetable marrow slices with the chosen stuffing. The stuffing should be hot before it is placed in the marrow.
5Tie each stuffed marrow with two separate loops of kitchen tape, about a quarter of the way from each end. Tie these two rings of tape together with two or three separate pieces of tape to prevent them from slipping off at the ends.
6Bring a large pot of water to a boil (prep_time: PT2M, perform_time: PT3M, waiting_time: PT5M, total_time: PT10M). Carefully place the tied vegetable marrows into the boiling water. Boil until they are tender, about 20 to 30 minutes (prep_time: PT1M, perform_time: PT2M, waiting_time: PT25M, total_time: PT28M).
7Carefully remove the marrows from the boiling water. Take off the tape carefully. Place the marrow so that one half rests on the other half to prevent it from slipping. Serve hot.