1 medium to large marrow
2 tbsp/2 5g/1 oz butter
2 tsp/l0ml cornflour
1 tbsp/15ml water
1 tbsp/15ml dried dill weed
Salt and freshly ground black pepper
2/3 cup/150ml/1/4 pt soured cream
Serves 4
1-Peel the marrow and either finely chop or grate it. Cook the marrow with the butter, stirring
from time to time, just until it begins to soften.
2-Mix the cornflour with the water until smooth and add it to the marrow. Stir and cook for a
further 3 minutes.
3-Add the dill, salt and pepper and finally stir in the soured cream. Warm it through gently and
serve the marrow hot.
2 tbsp/2 5g/1 oz butter
2 tsp/l0ml cornflour
1 tbsp/15ml water
1 tbsp/15ml dried dill weed
Salt and freshly ground black pepper
2/3 cup/150ml/1/4 pt soured cream
Serves 4
1-Peel the marrow and either finely chop or grate it. Cook the marrow with the butter, stirring
from time to time, just until it begins to soften.
2-Mix the cornflour with the water until smooth and add it to the marrow. Stir and cook for a
further 3 minutes.
3-Add the dill, salt and pepper and finally stir in the soured cream. Warm it through gently and
serve the marrow hot.