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Roasted Marrow Bones with Parsley Salad, Crusted Bread, Lemon Slices, with Coarse Salt, Garlic Bulb and Red Wine Glass

Roasted Marrow Bones

  • Author: Jocelyn Wilhelm
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 5 1x
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: French

Description

A very decadent yet simple to make Roasted Marrow Bone appetizer served with Parsley Salad and Crusty Bread that is very delicious and healthy for you!


Scale

Ingredients

  • 5 center-cut beef marrow bones, (about 4 pounds total)
  • 1 cup fresh parsley, roughly chopped
  • 1 shallots, thinly sliced
  • 2 teaspoons capers
  • 1 1/2 tablespoons extra virgin olive oil (affiliate link)
  • 2 teaspoons fresh lemon juice
  • Coarse sea salt to taste
  • 4 (or more) 1/2-inch-thick slices of crusty bread, toasted

Instructions

FOR THE MARROW:

  1. Preheat oven to 450 degrees F. Put bones hollow side up on Le Creuset skillet (affiliate link) or foil-lined deep baking dish. 
  2. Bake for 20-25 minutes. Cook until marrow is softened. Stop before marrow begins to liquify.
  3. Remove from heat.

FOR THE PARSLEY SALAD:

  1. Coarsely chop fresh parsley and mince shallots.
  2. In a small bowl, combine parsley, shallots and capers.
  3. Whisk together olive oil (affiliate link) and lemon juice. Drizzle over parsley salad.

FOR THE BREAD:

  1. Cut 1/2" thick diagonally
  2. Brush slices with melted butter
  3. Bake as directed on packaging

TO SERVE:

  1. With a knife or small fork, scoop out the marrow from the bone
  2. Spread on toasted crusty bread
  3. Top with parsley salad and sprinkle some coarse salt


Notes

  • The equipment section above contains affiliate links to products I LOVE and personally use.
  • You can make the parsley salad mixture ahead of time but hold off on drizzling the lemon and olive juice to prevent from getting wilted.

Keywords: Roasted marrow bones, bone marrow

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