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Marrow with Sour Cream and Dill

Slice the marrow into thick rounds, then slice each round in half. Scoop away the seed pulp and rinse the chunks under cold water. Sprinkle the surface of each wedge with a little salt and garlic salt, then steam the marrow until it becomes tender. Meanwhile mix together the sour cream, dill and cayenne in a small bowl. Serve the marrow hot and spoon a generous amount of the sauce over each portion.

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– Ingredients –

500g organic marrow
250ml sour cream (or yoghurt if you prefer)
2tsp chopped dill weed
Salt
Garlic salt

– Author –

Bill Newton Purchase Ingredients

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