lunch · dairy-free
Roasted bone marrow with parsley salad
Canoe-cut marrow bones roasted until wobbly, spread on toast with a sharp parsley-shallot salad.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Equipment
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Method
-
1
Soak bones in salted cold water 1–12 hours for cleaner flavor; pat dry.
-
2
Roast marrow side up at 230°C (450°F) until the marrow is puffed and just starting to bubble, 15–20 minutes.
-
3
Toss parsley, shallot and capers with lemon and oil.
-
4
Scoop marrow onto toast and sprinkle with flaky salt.
-
5
Top with parsley salad and eat while hot.
