Baked Marrow

by Edward Daniel
Caption of Baked Marrow. Image by Edward Daniel (c).

Baked Marrow makes a wonderful addition to any repertoire. Ensure that you have a young marrow, otherwise remove the skin before use as the skin hardens with age.  I love this Baked Marrow because there is subtly in flavour to the marrow and enhanced by the juices of the lemon, tahini and molasses.

Caption of Baked Marrow. Image by Edward Daniel (c).
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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg Marrow (young, if older remove skin)
  • 1 medium onion, chopped
  • 6tbs olive oil
  • ½ lemon, juice
  • 1tbs tahini
  • 1tbs grape molasses
  • 1tbs caraway seeds
  • ½ inch ginger
  • Few sprigs of mint
  • Pinch of salt
  • 30g capers

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Slice thinly the marrow and if available with a spiraliser.
  3. Mix together the tahini, caraway seeds, 4tsb of oil, lemon juice, tahini, molasses, sees, ginger, mint and salt in a large mixing bowl.
  4. Add in the onion and salt. And then add the marrow.
  5. Line a large ovenproof tray with the marrow mixture. Drizzle the remaining oil.
  6. Bake in the oven for about 30 minutes
  7. Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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