Roasted Bone Marrow With Caramelized White Turnip
- Serves 2 people
- 6 -8 beef bones with marrow, 3 inches long or 12 lbs beef bones with marrow
- 1 leek
- 2 carrots
- 1 garlic clove
- 2 bay leaves
- 2 -3 turnips or 2 -3 swedes
- sugar
- butter
- parsley
- crusty salt
- maldon sea salt or fleur de sel, de guerande
- Put the marrows, the chopped leek & carrots, garlic and bailiff in a pot with water and bring to a boil.
- Skim te water from any foam.
- After half an hour, get the marrows out of the stock and put them in the oven for 10-15 minutes. Cook until marrow is soft and has begun to separate from the bone. (Stop before marrow begins to drizzle out!).
- Meanwhile peal turnips and cut them into thin slices. Put Butter in a big pan and add the slices of turnips. Make sure all the slices touch the bottom of the pan!
- Fry the turnips golden brown and add 2 pinches of sugar and salt. The sugar will caramelize the turnips quite fast. Don't let them burn.
- Chop Parsley.
- Serve 3 -4 marrows with turnips on a plate. Sprinkle with parsley. Serve with crusty salt and freshly ground black pepper and 2 slices of toast on the side.
people, beef, leek, carrots, garlic, bay leaves, swedes, sugar, butter, parsley, crusty salt, salt
Taken from www.food.com/recipe/roasted-bone-marrow-with-caramelized-white-turnip-491912 (may not work)