# Roasted Marrow Bones with Parsley Salad, Truffle-Cream Vegetables and Pumpkin Bushi Sunchokes > Hot marrow spread onto crisp sourdough gets a bright counterpoint from a lemony parsley salad. Roasted broccoli, cauliflower and Brussels sprouts carry a savory truffle cream, while deeply browned sunchokes get a final scattering of pumpkin bushi—a rich, earthy dinner for a cool March evening. - URL: https://www.chezjk.com/recipes/roasted-beef-marrow-with-parsley-salad-roasted-spring-veggies-sunchokes-gf-sourd - Author: Jonathan Katzman - Cooked and photographed: 2025-03-10 - Recipe updated: 2026-10-23 - Serves: 2 servings ![Roasted Marrow Bones with Parsley Salad, Truffle-Cream Vegetables and Pumpkin Bushi Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F96406318324206d2.jpg) ## Roasted Beef Marrow Bones A hot oven softens the marrow and browns its exposed surface. Keeping the bones upright limits how much of the rich marrow escapes onto the tray. ### Ingredients - 6 pieces cross-cut beef marrow bones, about 2 inches thick, approximately 2–2½ pounds total - ½ teaspoon kosher salt, plus more to finish - ¼ teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 450°F. Pat the bones dry and remove any loose bone fragments with a damp paper towel. 2. Stand the bones with their wider exposed marrow faces upward in a snug, rimmed roasting dish. Season the exposed marrow with salt and pepper. 3. Roast for 20–25 minutes, checking from 15 minutes if the bones are thinner. The marrow should be glossy, softened through the center and beginning to bubble at the edges, but still largely contained in the bones. 4. For a thermometer check, insert a thin probe into the marrow without touching bone and aim for at least 145°F, followed by a 3-minute rest. Serve immediately after resting. ### Notes - Ask the butcher for marrow-rich center-cut bones rather than mostly solid soup bones. - Roast upright on a rimmed tray; rendered marrow fat can smoke if it spills onto the oven floor. ## Lemony Parsley Salad Whole parsley leaves provide a fresh, slightly bitter contrast to the marrow. A sharp lemon dressing cuts through the richness without weighing the salad down. ### Ingredients - 2 cups loosely packed flat-leaf parsley leaves and tender tips, washed and thoroughly dried - 1 tablespoon fresh lemon juice - 2 teaspoons extra-virgin olive oil - to taste kosher salt and freshly ground black pepper ### Instructions 1. Keep the parsley leaves mostly whole, discarding any tough stems. 2. Whisk the lemon juice with the olive oil, a small pinch of salt and a few grinds of pepper. 3. Immediately before serving, toss the parsley with enough dressing to lightly coat the leaves. Taste for a distinctly bright, lemony finish. ## Roasted Vegetables with Truffle à la Crème High heat gives the vegetables browned edges while preserving some bite. Adding the truffle condiment after roasting protects its aroma and keeps the finish concentrated. ### Ingredients - 8 ounces broccoli, cut into large florets with tender stems attached - 4 ounces cauliflower, cut into medium florets - 6 ounces Brussels sprouts, trimmed and halved - 1½ tablespoons olive oil - ¼ teaspoon kosher salt, plus more to taste - 2 tablespoons Noma Projects Truffle à la Crème, or to taste - 1 teaspoon fresh lemon juice, or to taste ### Instructions 1. Heat the oven to 450°F. Dry the vegetables well and toss with olive oil and salt. 2. Spread on a large rimmed sheet pan without crowding, placing Brussels sprouts cut-side down. Keep the broccoli toward one end so it can be removed early if necessary. 3. Roast for 22–30 minutes, turning the broccoli and cauliflower after about 15 minutes. Remove each vegetable when browned at the edges and tender but not soft; leave the sprouts cut-side down until well caramelized. 4. Transfer the vegetables to a warm bowl. Fold through the Truffle à la Crème while they are hot, then add the lemon juice. Taste before adding more salt and serve promptly. ### Notes - If the condiment is too thick to distribute, loosen it with a teaspoon or two of warm water before tossing. - Check the packaged condiment's current ingredient and allergen information if cooking for a dietary restriction. ## Roasted Sunchokes with Pumpkin Bushi Roasting skin-on sunchokes develops crisp, deeply caramelized edges around creamy centers. Pumpkin bushi goes on at the end so its delicate shavings retain their texture and savory aroma. ### Ingredients - 12 ounces sunchokes - 1 tablespoon olive oil - ¼ teaspoon kosher salt, plus more to taste - 1 teaspoon fresh lemon juice - 2 tablespoons loosely packed Noma Projects Pumpkin Bushi shavings, or to taste ### Instructions 1. Heat the oven to 450°F. Scrub the sunchokes thoroughly, trimming damaged areas but leaving the skins on. 2. Cut into roughly 1–1½-inch chunks, halving small ones lengthwise. Toss with the olive oil and salt. 3. Spread on a rimmed sheet pan with flat faces against the metal. Roast for 35–45 minutes, turning after 25 minutes, until deeply browned and easily pierced through the center. 4. Toss with the lemon juice and taste for salt. Transfer to plates and scatter the pumpkin bushi over the hot sunchokes just before serving. ### Notes - Use the product's prepared shavings, or shave a solid piece very finely according to its package directions. - Sunchokes can cause digestive discomfort for some people; keep portions modest if they are unfamiliar. ## Toasted Gluten-Free Sourdough A crisp surface supports the soft marrow, while sourdough's acidity balances its richness. Oven-toasting keeps the bread ready alongside the roasted components. ### Ingredients - 4 slices gluten-free sourdough bread, cut about ½ inch thick - 2 teaspoons olive oil ### Instructions 1. Lightly brush both sides of the bread with olive oil. 2. Toast on a sheet pan in the 450°F oven for 6–10 minutes, turning once, until golden and crisp at the edges but not hard all the way through. 3. Serve warm with the marrow bones. ### Notes - Use a sturdy gluten-free loaf that can hold a generous smear of marrow. ## Overall Timing / Workflow The sunchokes take the longest, while the marrow and bread are best served immediately. One oven temperature makes the meal manageable with two sheet pans and a small roasting dish. ### Instructions 1. 0:00 — Heat the oven to 450°F with racks in the upper and lower thirds. Scrub and cut the sunchokes, then get them roasting. 2. 0:10 — Prepare the broccoli, cauliflower and Brussels sprouts. Wash and dry the parsley, and whisk its dressing separately. 3. 0:15 — Put the mixed vegetables in the oven. Season the marrow bones and arrange them upright in their roasting dish. 4. 0:20 — Add the marrow bones to the oven. Rotate pans as needed for even browning, allowing a little extra time if the oven is crowded. 5. 0:30 — Check and turn the vegetables and sunchokes. Remove any vegetables that are already tender and browned. 6. 0:35 — Add the bread to toast. Check the marrow for doneness and remove it when ready; rest for 3 minutes. 7. 0:40–0:45 — Finish the vegetables with Truffle à la Crème, finish the sunchokes with lemon and pumpkin bushi, dress the parsley and plate everything hot. ### Notes - If oven space is tight, finish the mixed vegetables first and keep them loosely covered while the bones roast; add the truffle condiment immediately before serving. ## Plating Keeping the salad and toast distinct preserves their texture and lets diners build bites of marrow, bread and parsley. ### Instructions 1. Use warm, large plates. Set three marrow bones on each plate, keeping their openings upright. 2. Arrange the truffle-coated vegetables to one side and the sunchokes in a separate mound, finishing the latter with pumpkin bushi. 3. Add a generous tuft of parsley salad beside the bones, away from pooled hot fat. 4. Lean the toast against the vegetables or serve it alongside. Provide small spoons or narrow knives for scooping the marrow. ## Leftover Path Separating the fresh salad from the roasted components prevents wilting. Scooping leftover marrow while warm makes it easy to chill and use in small amounts later. ### Instructions 1. Within 2 hours of serving, scoop any remaining marrow into a small covered container and refrigerate. Refrigerate the vegetables and sunchokes separately; use within 3–4 days. 2. Use chilled marrow within 3–4 days, melting a small amount into hot potatoes or vegetables, or spreading it thinly on toast and heating until piping hot. 3. Reheat roasted vegetables and sunchokes at 400°F for 10–15 minutes, until hot throughout. Refresh with a little lemon and add fresh pumpkin bushi after reheating. 4. Keep undressed parsley dry and refrigerated. Eat dressed parsley the same day, and re-toast leftover bread before serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.