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Marrow Butter

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Roasted bone marrow seasoned with thyme, parsley and salt

Ingredients

Scale

 

  • 1 cup roasted bone marrow – about 3–5 pounds of canoe cut bones
  • 1/4 cup parsley -roughly chopped
  • 1 tsp thyme leaves
  • White bread – toasted with the crusts removed
  • 1 pinch sea salt – to taste
  • Ground black pepper – to taste
  • Capers
  • Coarse sea salt – on the side
  • Fresh lemon – quartered

Instructions

  1. Rinse and purge marrow bones in well salted water, refrigerated overnight
  2. Preheat oven to 425
  3. Remove the bones from the water, pat dry, spread on a baking sheet and roast for 12-15 minutes until the marrow begins to bubble
  4. Remove and scrape the marrow into a blender or food processor, add thyme, parsley and a pinch of salt. Pulse until liquified and mixed thoroughly, then taste and adjust seasoning with salt and pepper
  5. Pour into a crock or individual serving containers and refrigerate for 30 minutes until set
  6. While waiting toast the bread, trim the crusts and quarter into points
  7. Serve with toast points, coarse pepper, capers and lemon

 

 

 

Find it online: https://www.cooksavorcelebrate.com/marrow-butter-and-toast/