Ingredients

• 6 -8 beef bones with marrow, 3 inches long or 12 lbs beef bones with marrow
• 1 leek
• 2 carrots
• 1 garlic clove
• 2 bay leaves
• 2 -3 turnips or 2 -3 swedes
• sugar
• butter
• parsley
• maldon sea salt or fleur de sel, de guerande

Instructions

1. Put the marrows, the chopped leek & carrots, garlic and bailiff in a pot with water and bring to a boil.

2. Skim te water from any foam.

3. After half an hour, get the marrows out of the stock and put them in the oven for 10-15 minutes. Cook until marrow is soft and has begun to separate from the bone. (Stop before marrow begins to drizzle out!).

4. Meanwhile peal turnips and cut them into thin slices. Put Butter in a big pan and add the slices of turnips. Make sure all the slices touch the bottom of the pan!

5. Fry the turnips golden brown and add 2 pinches of sugar and salt. The sugar will caramelize the turnips quite fast. Don't let them burn.

6. Chop Parsley.

7. Serve 3 -4 marrows with turnips on a plate. Sprinkle with parsley. Serve with crusty salt and freshly ground black pepper and 2 slices of toast on the side.