Preheat your oven to 450 degrees. Grab your marrow bones.
Stand them up on end in a baking dish. They’re going to ooze a little from the bottom as they cook, so choose a dish that has a little depth to it. I used a glass 8 x 8 pan.
Most bones will have one end that’s a little wider. Put that end on the bottom, so they’re less likely to tip over when you move your pan.
When your oven’s up to temp, pop the pan in.
Roast at 450 degrees for about 20 minutes, until the marrow is soft and the bones are brown.
Make the parsley salad
Chop up your parsley.
Peel your shallot and slice it thinly.
Toss the chopped parsley, shallot, and capers into a bowl. Drizzle in the olive oil and lemon juice. Sprinkle with kosher salt to taste.
Mix with a fork to combine the ingredients.
Take the marrow bones out of the oven
Spread it on a piece of toast. Top with a little parsley salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (57%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 62mg||2 %|
|Potassium 38.1mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 14
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