ROASTED MARROW BONES
Steps:
- If you want to make your own, scare up some marrow bones at a butcher shop, place them upright on a foil-lined baking sheet and roast at 450 for 15 minutes. Scoop out the marrow, spread it on toast and top with sea salt.
CARAMELIZED TURNIPS
Enjoy these caramelized turnips that are cooked in skillet - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
- Increase heat to medium-high. Cook uncovered 30 to 32 minutes or until water is evaporated and turnips are browned. Add 2 tablespoons water, stirring to loosen particles from bottom of skillet. Cook 1 minute longer or until turnips are glazed.
Nutrition Facts : Calories 77, Carbohydrate 10 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 303 mg
ROASTED BONE MARROW WITH CARAMELIZED WHITE TURNIP
I'm a big fan of bone marrow in the winter. Combined with the turnip it gives you that comforting-feel-good warm feeling, just perfect to get through a cold grey winter day.
Provided by zjeeraar
Categories Meat
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 88.7, Fat 0.4, SaturatedFat 0.1, Sodium 133, Carbohydrate 20.5, Fiber 4.8, Sugar 9.3, Protein 2.4
TORTITAS DE TUéTANO (BONE MARROW PATTIES)
This century-old recipe for tiny crisp-fried patties of marrow and masa topped with an avocado sauce is excellent as a first course or as a main dish for a light meal.
Provided by Honey Sweet
Categories Mexican
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a small saucepan, add the ancho chiles and return to a boil. Remove the pan from the heat and let the chiles stand in the water for 5 minutes. Drain, reserving 2 tablespoons of water. Transfer the chiles with the water to a blender and purée.
- In a large bowl, use your hands to mix the masa, bone marrow and flour together. Add the puréed chiles and knead until the mixture is smooth.
- Shape the masa mixture into tiny patties 2-3 in (5-7.5 cm) in diameter and 1/8 in (3 mm) thick. Heat 1/2 in (1 cm) oil in a skillet and fry the patties in batches, using a slotted spoon remove them from the skillet. Drain on absorbent paper.
- Combine all the salsa ingredients in a small bowl. Arrange the patties on a platter and place a dab of salsa on each.
Nutrition Facts : Calories 172.1, Fat 12.7, SaturatedFat 1.8, Sodium 11.4, Carbohydrate 14.9, Fiber 6.7, Sugar 2.4, Protein 3
CHEESY TURNIP CASSEROLE
Make and share this Cheesy Turnip Casserole recipe from Food.com.
Provided by Mercy
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients together.
- Pour into a buttered casserole dish and bake at 350°F for 45 minutes.
Nutrition Facts : Calories 184.2, Fat 10.9, SaturatedFat 6.4, Cholesterol 100.8, Sodium 530.9, Carbohydrate 8.5, Fiber 1.3, Sugar 4.9, Protein 13.2
ROASTED BONE MARROW
Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes.
Provided by mlao77
Categories < 30 Mins
Time 20m
Yield 8-12 Bones, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.).
- Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
- Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.
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