This Noma-inspired dish brings the essence of fine dining to your kitchen, pairing crisp, fresh crudités with a decadent, savory roasted bone marrow butter.
Prep: 25 min Cook: 35 min 4 servings
Ingredients
1.5 lbs beef marrow bones (ask your butcher to cut them into 2-3 inch pieces or lengthwise)
1 tbsp salt (for soaking marrow)
2-3 carrots, peeled and cut into sticks
1 bunch radishes, trimmed and halved or quartered
2 celery stalks, strings removed, cut into sticks
1 cucumber, partially peeled (zebra stripe) and cut into sticks
1 bell pepper (any color), deseeded and cut into strips
1 head Belgian endive, separated into leaves
Optional: 1 cup sugar snap peas, trimmed
Optional: 1 small head Romanesco or cauliflower, cut into small florets
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
1/2 tsp lemon zest
1/4 tsp flaky sea salt (like Maldon, for marrow butter)
Pinch of freshly ground black pepper (for marrow butter)
Extra virgin olive oil (for drizzling)
Flaky sea salt (Maldon or similar, for serving)
Freshly ground black pepper (for serving)
Optional: Crusty bread or sourdough slices, toasted (for dipping)
Instructions
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1. Soak Marrow: Place marrow bones in a large bowl, cover with cold water and 1 tbsp salt. Refrigerate for at least 1 hour, changing the water once, or ideally overnight (changing water 2-3 times). This step helps draw out impurities for a cleaner flavor.
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2. Preheat Oven: Preheat your oven to 400°F (200°C).
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3. Prepare Marrow for Roasting: Drain the soaked marrow bones and thoroughly pat them dry with paper towels. Season lightly with salt and freshly ground black pepper.
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4. Roast Marrow: Arrange the marrow bones on a baking sheet, cut-side up. Roast for 20-30 minutes, or until the marrow is jiggly, tender, and slightly rendered, but not completely melted or oily. The internal temperature should be around 140°F (60°C). Be careful not to overcook, as it can become greasy.
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5. Prepare Vegetables: While the marrow roasts, wash, trim, and cut all your chosen vegetables into appealing crudités shapes. Arrange them artfully on a serving platter or individual plates.
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6. Make Marrow Butter: Once roasted, carefully scoop the warm marrow from the bones into a small bowl. Discard any large pieces of bone or gristle. Mash the marrow with a fork until smooth, then stir in the finely chopped parsley, chives, lemon zest, 1/4 tsp flaky sea salt, and a pinch of black pepper until well combined. The mixture should be soft and spreadable, like a rich, savory butter.
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7. Serve: Spoon the prepared marrow butter into a small serving dish or directly onto the platter with the crudités. Drizzle the raw vegetables with a little extra virgin olive oil and sprinkle with additional flaky sea salt and freshly ground black pepper. Serve immediately, encouraging guests to dip the crisp vegetables into the warm, savory marrow butter. Offer toasted crusty bread or sourdough slices on the side if desired for an extra treat.
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