Marrow Bone Broth
Learn how to make a really good broth, the right way! Broth made on a marrow bone is wonderfully nourishing. It's simmered with root vegetables and aromatics, which make it more fragrant and flavorful. As it cooks, foam will inevitably rise to the top — skim it off, along with any excess fat on the surface, once it firms up.
MARCH
Recipe author
Marrow Bone Broth
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 75 %
3 g
Fats 25 %
1 g
Carbohydrates 0 %
0 g
19 kcal
GI:
0
/
0
/
0
- Rinse the bones well, chop them into small segments, cover with cold water, and set the pot over the heat. 2. Cook the bones for three hours. Once the foam that rises during cooking has firmed up, skim it off with a slotted spoon. 3. Peel and rinse the carrot and onion. Scrub the parsley root well under running water too. 4. Two hours after the broth comes to a boil, add the onion, carrot, and parsley root, and season with salt. 5. Be sure to strain the finished broth through a couple of layers of cheesecloth. This broth is a great base for soups and sauces! Cook with love!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
- Sugar bones - 105 kcal/100g
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