Thursday, May 19, 2016

Sauteed Vegetables in Bone Marrow (serves 4-5)

sauteed vegetables in bone marrow
This dish has a few of my favorite vegetables. My local market has some very tender and tasty asparagus so I have been eating them more frequently. I have never sauteed anything in bone marrow before so this is my chance since I had an extra cooked one in the kitchen. I love eating bone marrow and I don't eat it all the time despite having normal cholesterol levels. As soon as the marrow is cooled down to room temperature you will notice any liquid inside turns it probably will do once it is inside your arteries too! 

Recently I served this Sauteed Vegetables in Bone Marrow with Stuffed Squid--my style and Home-Made Squid Ink Pasta. Tasty!!

Sauteed Vegetables in Bone Marrow (serves 4-5)


1 beef marrow (6 1/2 inch long), boiled for about 15 minutes, marrow removed and saved
1 large garlic cloves, smashed and minced
1/2 onion, cut into wedges
1 bunch asparagus (a little over a pound), prepared and cut into 2 inch lengths
6 oz baby bella mushrooms, cleaned and sliced
2 tomatoes, seeded, diced
1/4 tsp salt
1/4 cup clam broth (preferably home-made, unsalted), plus more if you want this dish to have more sauce
1 Tbsp cornstarch and 1 1/2 Tbsp cold water mixture (to thicken the sauce)
1/2 cup chopped (flat) parsley leaves


1) Gently boil the bone marrow with just enough water to cover the bone for about 15 minutes. Scoop out the marrow and reserve in a large pan.
2) Heat a large pan with marrow over medium high heat.
3) Once the pan is hot add garlic and onion. Saute about a minute.
4) Add asparagus and saute about a minute.
5) Add mushrooms and saute about 2-3 minutes or until the asparagus is just cooked.
6) Add tomatoes, salt, clam broth and cornstarch mixture. Saute about 1-2 minutes.
7) Remove pan from heat and add parsley leaves.

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