Name: Information
Cook time: 30 min

This roasted bone marrow butter turns one of nature’s most nutrient-dense foods into a luxurious, versatile condiment. Roasting brings out the marrow’s silky texture and deep flavor, while caramelized garlic adds sweetness and Pluck Pure seasoning boosts the nutrient profile even further. Whipped until light and fluffy, this butter is as perfect for impressing dinner guests as it is for elevating a casual weeknight meal.

Prep time

Cook time

30 min

Servings

Ingredients

2 Marrow bones cut “long” (should result in 4 halved bones)
1 stick grass-fed butter
1 tsp sea salt
1 bulb garlic
1 bunch parsley
2 tsp Pluck Pure Organs

Directions

Step 1

Pre-heat the oven to 450 degrees F.

Step 2

Sprinkle bones with sea salt.

Step 3

Trim the top 1/2 inch off the top of your garlic bulb, just enough to expose the cloves.

Step 4

Place the bones and garlic bulb on a baking sheet and roast for 15 minutes.

Step 5

Remove the bones from the oven. Let rest for 5 minutes. Reduce the oven temperature to 400 degrees F and let the garlic continue to cook for another 15 minutes.

Step 6

Scrape the marrow from the bone canal and place into a small bowl.

Step 7

Remove the garlic from the oven and let cool. Garlic should be golden and caramelized. Squeeze the garlic into a marrow bowl. Add the Pluck Pure.

Step 8

Melt the butter over low-medium heat. Mix in marrow, garlic, Pluck and parsley.

Step 9

Pour butter mixture into a glass or stainless steel bowl. Let rest for 15 minutes in the fridge until slightly firm.

Step 10

Remove from the fridge and whip with a hand held mixer. Store in a glass jar, or transfer to cling wrap, twisting the sides to hold form. Let cool & firm completely in the refrigerator. Slice when needed!

Roasted Bone Marrow Butter with Garlic & Parsley

Recipe

Melissa Hickman

Certified yoga instructor, MMA enthusiast, and health nut, Melissa has always been passionate about improving well-being. Dubbed as the ‘kitchen scullion’ at age 4, she's and has been cooking since she was old enough to hold a knife. Melissa spent five years in the restaurant industry, where she learned about the importance of fresh, whole ingredients. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

Roasted Bone Marrow Butter with Garlic & Parsley