Whipped Bone Marrow (for Babies & Adults!) (Edit recipe)

Bone marrow is one of the first foods that I gave my babies at 6+ months when starting solids because it's packed with nutrition and healthy fats. Roasting the marrows yields tender and flavorful meat that can be whipped into a butter-like texture, making it perfect for babies. I also personally love it as a spread on crackers and bread!

2 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1009
Fat:	112 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	96 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by What Great Grandma Ate

Serves: 12

Ingredients

3 lb Bone Marrow, canoed

To make a spread (not for babies)

3 Tbsp Fresh Herbs, thyme, parsley, and/or rosemary
0.5 tsp Sea Salt, plus more to taste
0.25 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F and place a parchment over a baking sheet for easy cleanup.
Place the bone marrow on the baking sheet, cut side up.
Roast for 25-30 minutes until the marrow is soft and tender.
Let the marrows cool enough to be handled, then scoop out the marrow with a spoon in to a bowl. Carefully lift the parchment paper and pour in all the fat into the bowl as well.
Refrigerate for 15-20 minutes until it's the consistency of softened butter.
Use an electric mixer or a stand mixer with a whisk attachment to whip the marrow mixture at high speed until white and fluffy.
You can serve as is for babies, but if you want to make a spread - whip in herbs, salt, and pepper. You can cook with whipped bone marrow or use as a spread.

Notes

You can refrigerate for up to a week, or freeze for up to 6 months. Just like butter, it'll become hard when chilled. Let it sit at room temperature for 1-2 hours to soften before serving.