A vegetable marrow is a thick-skinned, mature relative of the zucchini. Because it's bigger and tougher than the summer squashes we know today, it's often stuffed and baked. In this recipe, we’ll use large zucchini, cut and stuffed to also resemble bone marrow.
Ingredients
- 4 large zucchini (or 6 smaller ones)
- 1/2 cup yellow onion, small dice
- 3 cloves of garlic, minced
- 3 cups button mushrooms, small dice
- 1 tablespoon Spanish paprika or child powder
- 1 teaspoon thyme
- 2 tablespoons parsley, chopped
- 3/4 cup mushroom or vegetable stock
- 1 tablespoon yellow pepper, finely diced
- 2 tablespoons butter (optional)
- salt and pepper to taste
- 2 cups cauliflower
- 1/4 cup yellow onion, minced
- 1 garlic clove, minced
- 1 1/2 cup vegetable stock or water
- pinch of chilly flakes
- salt and pepper to taste
Instructions
Using a large frying pan over medium-low heat, add a splash of canola or olive oil and the onions and garlic with a pinch of salt. Cook for several minutes until they are soft and translucent. Add the mushrooms and cook until any water that comes out of them is gone. Sprinkle on the paprika, then add the stock. Cook until all the stock has been cooked into the mushrooms. Add the thyme and parsley. Season with salt and pepper. Reserve.
Wash the zucchini and trim off both ends. Cut the zucchini into roughly 2- to 3-inch lengths. Using a sharp paring knife, hollow out the zucchini, cutting out the seeds, but leaving a fair amount of flesh. Sprinkle a pinch of salt in the cavity then stuff the zucchini with the mushroom mixture. Place the stuffed zucchini on a baking sheet lined with parchment paper. Top each zucchini with a small piece of butter (optional).
Preheat the oven to 400F. Bake the zucchini for roughly 20 minutes or until the zucchini is heated through, but is still firm.
To make the cauliflower purée, add a splash of oil and the onion and garlic to a small pot over medium-low heat. Cook for a couple minutes until translucent, but not browned. Add the rest of the ingredients into the pot and bring it up to a simmer. Cook the cauliflower until it is cooked through and soft. Remove the cauliflower from the pot and place it into a food processor. Drain the liquid from the pot into a measuring cup. Add enough liquid to the cauliflower to help blend it and make it very smooth, but with a thick consistency. Check the seasoning and salt and pepper, if needed.
Spoon the cauliflower purée back into the pot and keep it warm until it is time to serve.
