Baked Marrow

by Edward Daniel 16 December 2016

written by Edward Daniel 16 December 2016

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.

Prep Time: 45 mins Cooking Time: 30 mins 30 mins

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

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

Bake Marrow

Baked Marrow

Ingredients

Instructions

Notes

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