| FRUIT VEGETABLES (3 of 11) |
Hospitality
and Catering |
|
 |
 |
Marrow should be firm and with a good green colour, avoid marrow with very tough skins.
|
| It is not a popular vegetable and available from July to September. |
|
|
 |
The marrow can be peeled to remove the tough outer skin, washed and gently cooked.
|
| It can be poached in salted water, drained and stuffed and finished in the oven. |
| Marrow can be cut in half lengthways and the soft pithy seed mass removed. |
| The marrow is 80% water and needs careful cooking to prevent it becoming soft and difficult to handle. |
|
|
|
|
