Nutritional Comment: Bone marrow is a soft, spongy tissue found inside femur bones. Red blood cells, white blood cells, and platelets are produced in the bone marrow. With its unique fat and cholesterol composition, this substance is highly prized for its life-giving and brain-building properties. Bone marrow is considered a delicacy and is generally roasted or taken from bones that have been used in bone broth. Spread on toasted sourdough French bread rounds, it can become your daily nirvana. Bone Marrow information excerpted from: Nourishing Broth, listed in my blog post here: https://www.seleneriverpress.com/fish-broth-and-your-thyroid/
This is an original recipe from Monica Corrado.
- 6–8 marrow bones, cut short, no longer than 2 inches tall
- ½ cup raw butter, cut into 1-inch cubes and softened
- ¼ teaspoon sea salt
- ¼ teaspoon dried rosemary
- ¼ teaspoon fresh parsley, chopped fine
- Preheat oven to 425°F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
- Roast bones for 15–20 minutes, until marrow is bubbly and knife-tender all the way through. Let marrow bones cool to touch, then scoop out marrow.
- Add marrow, raw butter, sea salt, rosemary and parsley to a food processor. Blend until incorporated, and serve.