What to do with marrow

moggins

Whilst delving through my freezer I found a huge tub full of diced marrow (rather large dice) apart from the traditional jam, is there any savoury dishes I could use this up in?

I usually stuff whole marrows but I had rather a glut passed onto me last year which I knew I wasn't going to be able to use up in time.

Ted_Hutchinson

Keep bunging it in soups, casseroles and stews, it's quite useful as a thickening ingredient and gives the gravy a bit of body.

moggins

Thanks Ted, I think I had jam in mind when I froze it. I knew there had to be a better use

fairenoughclough

It's a nice accompaniment to a roast, sprinkle with sugar and oven bake for about an hour.

toozie_2

I usually stuff marrows, as you do.

Just wondered if you could make savory mince in the slow cooker (if you have one) and bung in the diced marrow an hour or so before your ready to eat.
It could be a one-pot-meal, that tastes like the stuffed version?

Sarahsaver

Everyone in suffolk grows marrows (mirras as they say!), or they did when i was a kid, and they swap or give them away. I remember a few vain attempts by various people to make them nice and palatable, marrow and ginger jam, stuffed marrow. As for roast marrow its so watery i dont know how it can be roasted.
Its 'nice' farirenough... in the same way that swede is nice :rolleyes:You would be better off growing pumpkins or squash, or cucumbers.

Edinburghlass_2

As you have the diced marrow moggins I like the sound of the roasted marrow. I like most vegetables when they are roasted :j

edited to add, I hadn't thought about sprinkling with sugar though, good tip!

Glad

Chunky marrow chutney

3lb marrow
1lb onions
1lb ripe tomatoes
1 pint malt vinegar
4 oz dates (optional)
2tsp allspice
2 tsp ground ginger
2 tbsp salt
2 tsp black pepper
1 ½ lb lightbrown sugar

Peel the marrow and cut into small chunks. Peel and chop or mince the onions. Peel and slice the tomatoes.
Put all these ingredients in a pan with half the vinegar. Stone and chop the dates and add to the pan. Simmer gently until soft and pulpy and the marrow can easily be crushed. Add spices, pepper and salt and simmer for a further 15 minutes. Stir in the sugar and remaining vinegar. Continue cooking until very thick. Pour into warm jars with plastic or plastic coated metal lids.

Aril

I was given a marrow yesterday and other than putting it in white sauce which frankly doesn't appeal much I wondered if anyone out there could give me any inspiration as to what to do with it.
Many thanks
Regards
Aril

MrsB_2

How's this for startes (not to mention mains and puds :rotfl: ) Sorry

http://mr.marrow.tripod.com/marrow/eatit.htm

Edit: Should just point out that the Americans call Marrow "Zucchini".

catznine

Marrow Chutney? I find that marrow substitutes well for apple. I have a recipe somewhere and will post on the index when I find it. Think I may need it myself soon as some of my courgettes have rather overgrown!