Slow-cooked marrow with fennel & tomato recipe | Good Food
Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day
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Cooking tools:
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
- Can opener
- Stove
- Toaster
- Plate
- Bread knife
Ingredients
- 1 young marrow (about 1kg)
- 4 tbsp olive oil plus a drizzle to serve
- 1 rosemary sprig plus extra leaves chopped to serve
- pinch of fennel seeds
- 2 red onions finely sliced
- pinch of dried chilli
- ½ fennel bulb sliced
- 2 garlic cloves crushed
- 50ml white wine
- 500g tomatoes chopped
- 1 tbsp red wine vinegar
- 2 tbsp capers
- 400g can butter beans drained
- 2 large slices of sourdough to serve
- soft fresh goat’s cheese to serve
- 1 tbsp oregano to serve
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