Gemístas medoúli me kima avgolémono

What do you do when someone gives you a massive marrow? Stuff it of course! 

We know the Greeks love to stuff any kind of vegetable and a marrow is no different. This traditional dish is slightly different as it is served with a delicious lemony bechamel sauce.

Ingredients
serves 6

1 massive marrow

1 onion

3 garlic cloves, finely chopped

1 carrot, finely chopped

5 tbsp olive oil

200g short grain rice, (or risotto/paella rice)

100ml white wine

500ml veg stock (made with boullion)

100g green lentils dried

10g flat-leaf parsley, finely chopped

10g mint, finely chopped

10g dill, finely chopped

1 lemon, zest and juice

salt

pepper

for the avgolemono

80 g butter

80 g all-purpose flour

700ml veg stock using bouillon powder

2 lemons, zest and juice

salt

pepper

pinch of nutmeg

2 egg yolks

to serve

fresh dill, mint, parsley, finely chopped

1 lemon, wedges

Method

Wash the green lentils thoroughly then boil in salted water for about half an hour. Drain and set aside.

Meanwhile cut off the ends of the massive marrow, then slice the remaining piece into six equal pieces. Lay them flat on a chopping board and trim them level.

Use a spoon to remove the softer seeded centre, and discard. Then with a knife carefully remove the remaining flesh, and set aside for later, leaving about 1cm rim to create a marrow ring to hold the filling.  

Place the rings into a large bowl of water and cover with a tea towel.

Next, heat the olive oil in a large deep pan over a high heat. Add the onions and turn the heat down to a medium. Fry for a few minutes before adding the garlic and carrots. 

Season with salt and pepper and gently fry for about 10 minutes until the onion begins to colour. 

Add the rice and stir. Pour in the wine and cook until it evaporates. Then add the boullion stock and lentils. Stir well and simmer slowly until the rice is just about cooked. 

Add the chopped herb and lemon zest/juice. Stir and continue to cook for a few minutes more. 

Taste then season with salt, pepper and more lemon juice if you fell it needs it. 

Pre-heat the oven to 180C. 

Place the marrow rings in very large baking tray (or two smaller ones).  Then fill them to the brim with the rice and lentil mix. 

Add about a centimetre of water to the tray and place in the oven. Bake for 40 minutes. 

Whilst that cooks prepare the avgolemono

Melt the butter in a saucepan over a medium heat.  Add the flour and whisk. 

Gradually add the stock whisking continuously to absorb the liquid. When all the stock has been poured into the saucepan bring to a gentle simmer and cook until the roux thickens. 

Remove from heat and add the lemon zest, lemon juice, salt, pepper, nutmeg, and egg yolks. Stir in thoroughly.

Serve the stuffed zucchini with the lemon sauce, a sprinkling of the fresh herbs and some lemon wedges.