1 large bulb of garlic, seperated into cloves, root end cut off but not skinned. Roasted in oven in a couple of tablespoons of oil for about 20 minutes.
1 large onion, chopped and sweated in a large saucepan in a tablespoon of oil (and optional butter)
2 Ib peeled and deseeded marrow, chopped roughly.
1 1/2 pints stock (I used veggie)
Add the marrow to the cooking onions and squeeze the roasted pulp out of the garlic. I got fed up doing this and ended up just removing the peel and bunging the cloves in whole. Cook for a couple of minutes, then add the liquid. Bring to the boil and cook for about 20-30 minutes, depending how big your lumps of marrow. Remove from heat, liquidize and/or pass thru a seive (optional). Serve with a sprinkle of parsley and a swirl of cream! YUMMMMMMY
Today I stuffed a marrow with peppers, onions, courgettes, tomatoes and goats cheese. I cooked the veg first, added a little stock and red wine, filled the marrow, added the goats cheese then cooked it for an hour.
I have got to understand August is marrow season, not because I had seen a marrow in my whole life (I hadn't) but because as soon as they are delivering them in those boxes, everybody is asking what the hell to do with them. sorry.