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Small Marrows A L'Orientale

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Ingredients
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Directions

Peel some very small baby vegetable marrows, only a few inches long, or cut some medium-sized ones into slices.
Cook in a pan on a moderate heat, with a little oil, add some chopped onion and parsley, salt, and a very little water; cover and simmer until the marrows are tender.
By then there should be no liquid left.
Arrange in a hors-d'oeuvre dish, and cover with slices of lemon from which pips and skin have been removed.
Serve very cold.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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