Bone Marrow Veggie Bites
Gluten Free, Iron rich, Nut free, Protein rich
About the recipe
Bone marrow veggie bites are a nourishing, iron-rich snack for toddlers. Made with soft root veggies, roasted bone marrow, miso & parmesan
These golden, cheesy veggie bites are a delicious way to serve up some seriously nutrient-dense ingredients — especially roasted bone marrow, which is rich in collagen, iron, and healthy fats that support gut health and immunity.
They’re soft, savoury, and perfect for little hands — ideal for lunchboxes, after-school snacks, or alongside a main meal. The sweetness of potato and parsnip balances beautifully with the umami-rich miso and parmesan, and the roasted bone marrow gives a silky richness that makes these extra satisfying.
They do require a little prep, but the result is a batch of deeply nourishing bites that freeze beautifully and reheat like a dream. Perfect for mamas who like to prep once and feed often.
Age Suitability
Suitable from 12 months+, due to the parmesan and miso being on the higher sodium end.
Serving Suggestions
Serve on their own with a dollop of yoghurt or hummus
Pair with steamed greens and a soft-boiled egg for a more complete meal
Pack into lunchboxes or snack containers for on-the-go nourishment
Storage
Store in the fridge for up to 3 days in an airtight container
Freeze after baking for up to 3 months
Reheat in the oven or air fryer until warmed through and crisped on the outside
Ingredients
200g potato, peeled and cubed
75g parsnip, peeled, cored and cubed
75g leek (white part only), thinly sliced
2 tbsp roasted bone marrow (around 1-2 large femur bones or marrow bones)
1 egg yolk
¼ cup grated parmesan cheese (plus ¼ cup for rolling)
1 tsp miso
1 tbsp finely chopped parsley (plus 2 tbsp for rolling)
Method
Preheat your oven to 170°C and roast the bone marrow for around 30 minutes, or until soft and golden.
Meanwhile, prepare your vegetables — peel and cube the potato and parsnip, slice and rinse the white part of the leek.
Steam all the vegetables together until soft.
In a mixing bowl, mash the steamed veggies together with the roasted bone marrow, miso, egg yolk, grated parmesan, and 1 tbsp chopped parsley. Mix well to combine.
Place the mixture in the fridge for at least 1 hour to cool and firm up.
Once chilled, take roughly 1 tbsp of mixture at a time and roll into small logs.
Roll each log in a mix of finely chopped parsley and grated parmesan, then place on a lined baking tray.
Bake at 170°C for 35 minutes or until golden on top. Let cool slightly before serving.
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