Roasted marrows with mustard vegetables

Recipe from: 4/1/2000 12:00:00 AM
Ingredients 7
Servings 1
Minutes 15 min


Serving Change
  • 6
    small marrows
  • 30
    olive oil
  • 175
    green beans, trimmed
  • 15
    sunflower oil
  • 125
    asparagus spears, trimmed
  • 300
    mangetout, trimmed
  • 75
    wholegrain mustard


15 min
Preheat oven to 200 ºC. Halve marrows lengthways and scoop out seeds. Brush insides with olive oil and place, cut-side down, on 2 baking trays. Roast in the oven for 30 minutes until very tender. About 10 minutes before marrows are ready, bring a pan of water to the boil. Add beans and boil for 5 minutes until just tender. Drain. Heat sunflower oil in a large frying pan or wok and add beans, asparagus and mangetout. Stir-fry for 2-3 minutes until bright green. Stir in mustard and season to taste. Stir-fry for a further minute. Place marrows, cut-side up, on a large platter and spoon over the stir-fried vegetables. Serves 6.


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