Fennel and marrow/squash pie

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Substitute 2 heads of fennel, 225 g/½ lb/ cups diced marrow/winter squash flesh, 25 g/1 oz/2 tablespoons butter, and 50 g/2 oz/¼ cup tofu for the previous filling. Omit the Gruyère in the sauce and substitute 25 g/1 oz grated root ginger and use half dry white wine, half vegetable stock to make 300 ml/10 fl oz/ cups liquid.

Cook the marrow/squash in the butter until soft. Trim the fennel, slice into strips and boil in salted water for 5 minutes. Crumble the tofu into the drained fennel and marrow/squash, and transfer to a pie dish. To make the sauce, sweat the ginger in the butter, then make a roux in the usual way.