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Stuffed Marrow (Courge Farcie Braisée)
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Servings:
10
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Marrow recipes [/dishes/vegetable-dishes/marrow-recipes/]
🧂 Ingredients
4 1/2 lb
2 large marrow
1.1 lb
rice pilaff
17 floz
thin jus lie or demi-glace
seasoning
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Instructions
1
Peel, cut off the stalks and hollow out the marrows with a spoon and stuff with
the rice pilaff.
2
Place into a pan and add the sauce.
3
Cover with buttered greaseproof paper and the lid and bring to the boil.
4
Braise in the oven at 175°C for 45 minutes, basting occasionally.
5
Remove the marrow from the liquid and allow to stand for 5 minutes before
slicing.
6
Boil, skim and strain the cooking liquid and thicken with a few knobs of butter.
7
Cut the marrow into 2 cm slices and serve in a dish, slightly overlapping and
surrounded with the sauce.
8
Notes
9
Instead of stuffing whole marrows they may be cut in half lengthways and filled
with stuffing.
10
Additional ingredients such as sliced mushrooms and diced tomato flesh may be
added to the rice.
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