Homemade Crudités & Roasted Marrow Butter

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.