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Roasted Bone Marrow Butter

Name: Roasted Bone Marrow Butter
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Ingredients: 2 Marrow bones cut “long” (should result in 4 halved bones); 1 stick grass-fed butter; 1 teaspoon sea salt; 1 bulb garlic; 1 bunch parsley; 2 teaspoons Pluck Pure

10 servings
30 min. cooking time
No reviews

Recipe by 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.

This recipe uses Pluck Pure.

Instructions

Step 1

Pre-heat the oven to 450 degrees F.

Step 2

Sprinkle bones with sea salt.

Step 3

Trim the top ½” 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 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!

Ingredients

2 Marrow bones cut “long” (should result in 4 halved bones)

1 stick grass-fed butter

1 teaspoon sea salt

1 bulb garlic

1 bunch parsley

2 teaspoons Pluck Pure

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