Roasted bone marrow has got to be one of the simplest dishes ever – a hot oven is really all you need to know. Marrow is really rich, so if it’s an appetizer serve one bone per person, if you’re making it a meal serve three or four pieces per person. Lemon and parsley cut the fattiness of the bone marrow Bones ready for the oven Bones just out of the oven Topped with parsley and ready to serve
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
This year I’ve been lucky enough to get my hands on some moose bones that are full of beautiful thick marrow. Turns out that moose marrow, like beef marrow (and I’m assuming bison as well) roasts beautifully and tastes delicious.
The parsley salad in this recipe is a very heavy nod towards a favorite chef of mine in London (thanks Mr. Henderson!) – the parsley and lemon do a lovely job cutting the heaviness of the fatty marrow.
Make sure you’ve got lots of white wine on hand when you serve.
Roasted bone marrow with parsley
The parsley salad in this recipe is a very heavy nod towards a favorite chef of mine in London (thanks Mr. Henderson!) – the parsley and lemon do a lovely job cutting the heaviness of the fatty marrow.
Make sure you’ve got lots of white wine on hand when you serve. Ingredients
Instructions
Notes
Yield: 2