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Table Note No. 03
The simplest way to enjoy marrow — roasted slow, scooped onto toast with salt and parsley.
Prep
5 min
Cook
20 min
Serves
4
Method
roast
Season
Winter
The quietest preparation we know.
Ingredients
Method
Preheat the oven to 450°F.
Soak the bones in cold water for 20 minutes if you like, then drain and pat dry.
Stand the bones upright on a baking sheet.
Roast for 15 to 20 minutes, until the marrow is soft and bubbling but not melted.
While the marrow roasts, mix parsley, lemon zest, and salt.
Scoop the marrow onto toast.
Top with the parsley mixture and a pinch of salt.
Rachel's Notes
Marrow is rich — a little goes a long way. I watch for the moment it turns from opaque to glossy and soft. If it starts to pool and run, you've gone too far. It's still good, but the texture is better when it holds its shape.
Serving
Serve as a starter with toasted bread and a simple salad. A glass of something red doesn't hurt.
For This Table