Marrow and Parsley Cream Crumble Recipe

marrow and parsley cream gratin

Recipe for Marrow and Parsley Cream Crumble sent in by: Granny Dumplin

Ingredients for Marrow and Parsley Cream Crumble:

  • 2lb x marrow peeled, de-seeded and ½” cubed.
  • 1 pint x parsley sauce (if you use instant sauce add extra cream and fresh parsley).
  • 6 oz x fresh bread crumbs.
  • 2 oz x mix of seeds i.e. sunflower, pumpkin or use cashew nuts.
  • 2 tbsp x sunflower or nut oil.
  • Salt and pepper.

Method for Marrow and Parsley Cream Crumble:

  1. Place diced marrow in large bowl and sprinkle with salt and leave for 30 minutes (this weeps out excess water from the marrow) rinse off marrow to remove the salt.
  2. Put (washed) marrow in deep oven proof dish and add parsley sauce.
  3. Mix bread crumbs with seeds/nuts, salt and pepper.
  4. Add oil to crumb mix and rub through with fingers.
  5. Layer crumb mix on top of marrow /sauce mix.
  6. Pre-heat oven to medium and cook dish for 30-35 minutes.

Another great recipe for Marrows from ‘Grandma Dumplin’

Posted in Vegetable Recipes, Recipes using Herbs, Vegetarian Recipes, Parsley, All Recipes, Marrow
3 comments on “Marrow and Parsley Cream Crumble Recipe
  1. Pearl Whiten says:

    What a fantastic site. I have always enjoyed cooking and this is the first year I have grown my own vegetables. What a learning curve. I was looking for marrow recipes and stumbled on this site. Brilliant I shall come back often. Thankyou

  2. Cary Ericson says:

    Need recipe for large marrow. much bigger than our zucchini

  3. Bee says:

    I made this crumble last year and it is gorgeous. I use oat milk rather than cow milk, and I’ve chucked some peas in it this time. I’m just wondering if it will freeze?

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