Roasted Bone Marrow with Caramelized White Turnip

There’s a certain magic that happens when the weather turns brisk, a primal urge to seek out dishes that warm us from the inside out. For me, that feeling is intrinsically linked to the luxurious, unctuous richness of roasted bone marrow. It’s a winter comfort food in its purest form, an indulgence that feels both ancient and utterly satisfying. When paired with the sweet, earthy notes of caramelized white turnips, it transforms into something truly spectacular – a symphony of textures and flavors that makes even the dreariest winter day feel bright and inviting.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40-55 minutes
• Total Time: 1 hour 10 minutes – 1 hour 25 minutes
• Servings: 2
• Yield: 2 servings
• Dietary Type: Pescatarian (can be adapted for vegetarian/vegan with substitutions)

Ingredients

• 6-8 beef bones with marrow, cut approximately 3 inches long (or about 1.5 lbs of beef bones with marrow)
• 1 leek, trimmed and roughly chopped
• 2 carrots, scrubbed and roughly chopped
• 1 garlic clove, smashed
• 2 bay leaves
• 2-3 white turnips, peeled and sliced thinly (or 2-3 swedes)
• Butter, for sautéing
• 2 pinches of sugar
• Salt, to taste (Maldon sea salt or Fleur de Sel de Guérande recommended for finishing)
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Equipment Needed

• Large pot or Dutch oven
• Baking sheet
• Sharp knife
• Cutting board
• Large sauté pan or skillet
• Slotted spoon or tongs

Instructions

1. Begin by preparing the bone marrow for its initial poaching. Place the beef bones in a large pot or Dutch oven. Add the roughly chopped leek, carrots, smashed garlic clove, and bay leaves. Cover everything generously with cold water.
2. Bring the pot to a rolling boil over medium-high heat. As it heats up, you’ll notice foam and impurities rising to the surface. This is a crucial step for a cleaner broth and a more refined flavor.
3. Using a fine-mesh sieve or a large spoon, skim off all the foam and any impurities that accumulate on the surface of the water. Continue to skim until the water runs relatively clear.
4. Once skimmed, reduce the heat to a gentle simmer, cover the pot partially, and let the bones and aromatics cook for 30 minutes. This gentle simmer will begin to render the marrow and infuse the water with subtle savory notes.
5. After 30 minutes of simmering, carefully remove the beef bones from the pot using a slotted spoon or tongs. Be gentle to avoid dislodging too much of the precious marrow at this stage.
6. Preheat your oven to 400°F (200°C).
7. Arrange the removed beef bones on a baking sheet. You want them to lie relatively flat to ensure even cooking.
8. Place the baking sheet with the bones into the preheated oven and roast for 10-15 minutes. The goal here is to gently cook the marrow until it’s soft and has just begun to separate from the bone, but stop before the marrow starts to drizzle out. You want it to be spreadable, not liquid.
9. While the marrow is roasting, prepare the caramelized white turnips. Peel the turnips and slice them thinly, aiming for consistent thickness. This will ensure they cook evenly.
10. Heat a generous amount of butter in a large sauté pan or skillet over medium heat. Once the butter is melted and shimmering, add the sliced turnips. Arrange the slices in a single layer as much as possible, ensuring that each slice has contact with the bottom of the pan. This is key for proper caramelization.
11. Fry the turnips, stirring occasionally, until they are golden brown on both sides. This process can take about 15-20 minutes, depending on the thickness of your slices and the heat of your pan. Be patient; the browning develops the flavor.
12. Once the turnips are nicely browned, sprinkle them with 2 pinches of sugar and a pinch of salt. Stir well. The sugar will help to accelerate the caramelization process, adding a lovely sweetness to the turnips. Continue to cook, stirring frequently, until the sugar has dissolved and coated the turnips, creating a glossy, caramelized finish. Be careful not to let them burn; watch them closely as the sugar can turn bitter quickly.
13. While the turnips are finishing, finely chop some fresh parsley for garnish.
14. To serve, arrange 3-4 pieces of the roasted bone marrow on each plate. Spoon the caramelized white turnips alongside the marrow.
15. Sprinkle the dish generously with the chopped fresh parsley.
16. Finish with a sprinkle of crusty salt (like Maldon sea salt or Fleur de Sel de Guérande) and a grinding of freshly ground black pepper.
17. Serve immediately with 2 slices of crusty toast on the side, perfect for sopping up any remaining marrow and turnip juices.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few nuances can elevate it further. When selecting your bones, look for marrow bones that are fresh and have a good amount of marrow within. Butcher shops are an excellent source. For the turnips, don’t be afraid to let them get a good, deep golden brown; that’s where the flavor lies. If you find they are browning too quickly before they soften, you can add a tablespoon of water to the pan and cover it for a few minutes to steam them slightly before continuing the caramelization. If you don’t have fresh leeks, the green tops of spring onions can be a suitable substitute for a milder onion flavor in the poaching liquid.

Serving & Storage Suggestions

This dish is best enjoyed immediately after preparation, while the marrow is warm and yielding, and the turnips are perfectly tender and caramelized. The crusty toast is not just a side; it’s an essential component for enjoying every last bit of the rich marrow. Leftovers of the roasted bone marrow are best avoided, as its luxurious texture degrades upon cooling and reheating. However, any leftover caramelized turnips can be stored in an airtight container in the refrigerator for up to 2 days. They can be gently reheated in a sauté pan with a touch of butter or oil until warmed through and then served as a side dish to other proteins.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	450 kcal	23%
Total Fat	35g	45%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	300mg	13%
Total Carbohydrate	25g	9%
Dietary Fiber	5g	18%
Sugars	10g	20%
Protein	12g	24%

Note: Nutritional values are estimates and can vary based on ingredient quality and portion size.

Variations & Substitutions

For a lighter, yet still rich experience, you could consider using veal bones for a more delicate marrow flavor. If white turnips are not readily available or not to your preference, parsnips or even sweet potatoes could be caramelized in a similar fashion, though they will offer a different flavor profile. For a vegetarian or vegan adaptation, while true bone marrow is impossible to replicate, you could serve roasted celeriac or a rich mushroom confit alongside the caramelized turnips. Consider a drizzle of high-quality olive oil or a sprinkle of toasted nuts over the turnips to add another layer of flavor and texture.

FAQs

Q: What is the best way to select beef bones for marrow?
A: Look for bones that are freshly cut and have a good, visible amount of marrow within. Marrow bones from the femur are typically the best choice.

Q: How do I know when the marrow is perfectly roasted?
A: The marrow should be soft, spreadable, and just beginning to loosen from the bone. It should not be liquid or dripping excessively.

Q: Can I prepare the turnips ahead of time?
A: Yes, the caramelized turnips can be made a day in advance and gently reheated before serving.

Q: Is it necessary to skim the broth?
A: Skimming the broth helps to remove impurities, resulting in a cleaner flavor and a more refined finished dish, but it’s not strictly essential if you’re pressed for time.

Q: What kind of bread is best for serving with bone marrow?
A: A good quality crusty bread, such as a baguette or a sourdough, is ideal. Its texture is perfect for scooping up the rich marrow.

Final Thoughts

Roasted bone marrow with caramelized white turnip is more than just a meal; it’s an experience. It’s a dish that speaks of comfort, indulgence, and the simple pleasures of good food. The rich, buttery marrow, balanced by the sweet, earthy notes of the caramelized turnips, creates a harmony that is deeply satisfying. I encourage you to embrace this dish, to share it with loved ones, and to savor every decadent bite. It’s the perfect antidote to a chilly evening, a true celebration of winter’s bounty. Enjoy!