In the autumn marrows, squash and courgettes can be in abundance; this recipe simply creates a spicy lunch or evening meal using a large marrow but a mixture of other vegetables can be used.
- 1 Marrow, about 900g
- 15ml Vegetable Oil
- 25g Butter
- 1 Onion, large, chopped
- 1 Garlic Clove, crushed
- 15ml Paprika
- 15ml Flour
- 150ml Vegetable Stock
- 10ml Thyme, fresh
- 15ml Tomato Puree
- 4 large Tomatoes
- Peel the marrow thinly (not necessary for courgette). Cut into 7.5cm pieces, scoop out the seeds then cube the flesh.
- Heat the oil in a large saucepan, add the onion, stirring on and gently cook. Then add the garlic and cook for 5 mins to soften.
- Stir in the paprika and flour and cook for 3 mins, stirring all the time.
- Remove the pan from the heat and gradually stir in the stock and thyme.
- Bring to the boil and cook until thickened.
- Stir in the tomato puree and tomatoes and season to taste.
- Simmer uncovered for 15 mins.
- Stir in the marrow and cook for 10 mins more, then serve over pasta, rice or baked potato for a simple rustic meal.