GF | RSF | NF
AGE APPROPRIATE: 12 months +
Makes: 12 bites
Bone Marrow Veggie Bites
GF | RSF | NF
Equipment
- Baking Tray
- bowl
- Steamer
- Lined baking tray or parchment paper
Ingredients
- 200 grams potato
- 75 grams parsnip
- 75 grams leek
- 2 tbsp roasted bone marrow
- 1 egg yolk
- 1/4 cup grated parmesan cheese + 1/4 cup for rolling
- 1 tsp miso
- 1 tbsp finely chopped parsley + 2 tbsp for rolling
Instructions
- Preheat the oven to 170 degrees and roast the bone marrow for roughly 30 minutes
- Chop the potato into cubes
- Peel and remove the core of the parsnip and chop it into cubes too
- Slice the leek lengthways and wash, using only the white part. Slice thinly
- Steam the potato, parsnip and leek together until soft.
- Take out a bowl and mash the veggies together, adding in the bone marrow, miso, egg yolk, finely chopped parsley and grated parmesan cheese. Mix well
- Place in the fridge for an hour to cool & firm up Take out roughly one tablespoon of the mixture and roll into logs
- Roll in finely chopped parsley & grated parmesan cheese, placing on a lined baking tray. Repeat this process until all of your mixture is finished.
- Bake for 35 minutes until golden on top
Notes
AGE APPROPRIATE: 12 months +
Recipe developed by Jane Houston
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