Miso, Marrow, Herb and Garlic Butter
This is a delightfully simple and nourishing butter to whip up. You can slice it and freeze for later. The possibilities are endless perfectly accompanies a steak, cook mushrooms in it, add it to stir fries, stews, roast veg, steamed beans and peas, spread on toast and have with your eggs. Roasted bone marrow is nutrient dense and perfect accompaniment to DIY butter. It is rich in iron and other essential minerals which we can lack in our modern-day diet. A great source of protein from the collagen and gelatin which are essential building block for every cell in the body, essential for skin, hair, bones, connective tissue. Miso is fermented soybean a good source of probiotics to feed our good gut bugs. Rosemary is a wonder herb used for many ailments, it can stimulate the central nervous system and circulation, helping with people with very low blood pressure and sluggishness. Garlic can support your immunity, rich in Vitamin C and is a good anti-oxidant, anti-inflammatory.
Recipe, photograph and words by Clinical Nutritionist Rosie Eyre of By Rosie
Makes 1 bar of butter
Ingredients:
800g organic beef marrow bones
2 sprigs of rosemary, leaves picked, finely chopped
1 tbsp organic miso
1 garlic, clove peeled, roughly chopped
150g organic salted butter, chopped into cubes
Method:
- Preheat oven to 220c. Once hot add beef marrow bones (marrow facing up) to large roasting tin and roast for 20 minutes until marrow in the bones is slightly caramelised and gooey. Take out of oven and leave to cool for 30 minutes (*tip this is important so it doesn’t melt butter when blended).
- Scoop out bone marrow with spoon and place in food processor with garlic and rosemary, blitz for 5-10 seconds until all mixed together. Add in miso paste and blitz again for 5 seconds, followed by butter cubes until butter is all churned in with the marrow, rosemary, garlic and miso until all combined well. Season to taste if you would like more salt or garlic.
- Spoon butter as lump onto baking parchment, roll up to form a cylinder shape, then twist the ends of parchment and place in fridge until set. Slice off piece and use when appropriate or freeze in slices for later. Stores in fridge for up to a week.
