Roasted Marrow Bones, Parsley, Bacon, Horseradish, Micro Broccoli
Preparing these bones for the purpose of eating really could not be much easier. Rub them in oil and roast them for 20-25 minutes at 400 degrees. Take them out of the oven and sprinkle them with sea salt. That's it, simple. They don't need any other kind of treatment as they already have so much flavor.
Surrounding the marrow stumps are two types of crumble. The green is lemon and parsley. I made this by tossing parsley leaves in lemon juice and olive oil and dehydrating them. Then I pulverized the leaves and mixed them with some unseasoned organic bread crumbs. The dark crumble is bacon and shallot. The shallots were also dehydrated til they were crunchy. The bacon was cooked until most of the fat was released and it was crispy. The shallots and bacon were combined and broken up in a food processor.
The white sauce is a horseradish cream made by whipping fresh grated horseradish into some heavy cream just until it thickens a little. I didn't whip it to the point where it would form any kind of peaks.
The little greens that appear to be growing out of the bacon crumble are organic micro broccoli. They are just broccoli plants harvested a few days after sprouting and have a very light fresh flavor just slightly reminiscent of their full grown relatives.