Stuffed Marrow with Cheese Sauce is a real family favourite. Find out why below.
First posted in 2012, this recipe has had a couple of makeovers. What first started as a super lazy family dinner has become a little more refined so I’ve decided to update the blog post and photos too!
This recipe isn’t one cooked all year round in our house. It is truly seasonal. My parents have a vegetable patch which I lovingly dug for them when I still lived at home. Amongst other things, they’ve tried growing onions (good), spinach (great) but the vegetable that always grows to extreme proportions is the marrow.
I have some hilarious photos of me with marrows as long as my arms, which stand as tall as my hip level! For nostalgia’s sake here’s one taken earlier (circa 2013).
This year was no exception, and my parents have harvested 7 or 8 huge marrows and we were the lucky recipient of 2 of them. Whilst the first one got chopped up and added to all sorts of different dinners, the second was reserved for my Stuffed Marrow with Cheese Sauce. A wonderful seasonal recipe that can easily feed a family of 4 – 6 people. The best bit? Even the fussiest of eaters will be happy to eat such a vegetable heavy meal when served with this silky smooth cheese sauce.
- 1 large marrow
- 500g beef mince
- 1 large white onion
- 1 small carrot
- 6 mushrooms
- 1 clove of garlic
- 400g tinned tomatoes
- 1 beef stock cube
- Salt and pepper
- 1 tbsp of butter
- 1 tbsp plain flour
- 750ml milk
- Half a block of cheddar cheese (grated)
- Slice the marrow into rounds roughly 1.5inches thick.
- Scoop the seeds out of the middle so they make ‘O’ shapes.
- Place on a lightly oiled baking tray.
- Score the marrow deep so that it cooks all the way through and place in the middle of an oven at gas mark 5. This will take at least 30 mins.
- When the marrow has been cooking for at least half the time, begin frying off the mince in a large pan. When the mince has browned, add the chopped onion and garlic, and let them soften.
- Next grate in the carrot and continue to fry for a further five mins before adding the mushrooms.
- Once all the veg has begun to cook pour over the tinned tomatoes and stock cube, season and allow it to simmer for 10mins.
- When it has reduced down to a thick saucy consistency, take the marrow out of the oven and spoon the mince sauce into the hollowed out marrow.
- Place this back into the oven for another 20 mins
- Whilst the marrow finished cooking, melt the butter in a pan before adding the flour. Mix this into a smooth paste before adding the milk a splash at a time.
- Each time you add more milk, ensure that the paste remains smooth. It will eventually become a thick sauce.
- Once it has reached the consistency of a sauce, add the grated cheese and stir.
- Allow the cheese to melt throughout the sauce before leaving to heat through slowly.
- Make sure you stir the sauce often so no lumps form.
- Once the marrow and mince mixture has cooked cut each half in half again and serve alongside a jug of cheese sauce!
Whilst I’ve suggested you cut the marrow into disks before taking out the seeds, you can of course slice the marrow in half length ways and scoop out the seeds before stuffing to make two large stuffed marrow boats. This is perhaps the lazier way but the marrow will take a little longer to cook in the oven. It’s also not quite as easy to plate up beautifully but lets be honest – in the middle of the week that’s hardly a priority!
If you like this then try…
Hopefully my parents will be able to harvest a few more marrows before September is out. They might not be the whopper you see above but they will do Jon and I perfectly. If you’ve enjoyed this recipe then perhaps you’ll like these other stuffed vegetable recipes from some of my favourite UK bloggers:
- Kate’s Stuffed Butternut Squash with Spicy Lentil Dahl
- Ceri’s Twice Baked Sweet Potatoes filled with cold fighting veggies
- Laura’s Spicy Stuffed Peppers
- Andrea’s Stuffed Zucchini with Turkish CousCous Salad
- Helen’s Hassleback Stuffed Aubergines
Do you have a vegetable patch in your garden? Or perhaps an allotment? I’d love to hear your recommendations for using a glut of marrows.