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Veggie Table - Show #41

Stuffed Vegetable Marrow

• 2/3 cups (160 mL) -- Dried black beans, soaked for 1 hour
• 3 tbsp (50 mL) -- Chopped fresh ginger root
• ½ tsp (2 mL) -- Asafetida
• 1/3 cup (80 mL) -- Basmati rice
• 1 -- Dried hot chili, crushed into bits
• 1 -- Medium vegetable marrow
  (or 4 zucchini)
• To taste... -- Salt and fresh pepper

For green herb sauce:

• 1 tsp (5 mL) -- Red wine vinegar
• 1 ½ tbsp (20 mL) -- Dijon mustard
• ½ cup (125 mL) -- Green olive oil
• Pinch? -- Tarragon, chervil or dill
• Pinch? -- Salt
• Pinch? -- Sugar

Cook drained black beans with ginger and chili in boiling water until almost done, about 40 minutes. Drain and mix with asafetida, uncooked rice and some salt & pepper. Trim the stem off the marrow, cut a canoe shape on top so it forms a lid. Scoop out all pith and seeds, leaving a lining of flesh (alternatively: hollow out zucchini and pre-bake, cut side down, about 5 minutes, to remove some of the water, before stuffing). Fill with stuffing and replace lid. Cover with foil and place in a baking pan, making sure the lid is on top. Bake in preheated oven at 400 degrees for 45 minutes (about 25 minutes for zucchini). Cool slightly, about 5 minutes, before unwrapping foil. Slice cross to serve veggie marrow. Serve zucchini whole. Serve with herb sauce, made by mixing all ingredients together.