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Picture of Roasted Bone Marrow with Shallot and Currant Confit Recipe
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4191 kcal 210 %
  • Fat 315 g 484 %
  • Saturated 18 g 89 %
  • Carbs 289 g 96 %
  • Fiber 32 g 129 %
  • Protein 55 g 110 %
  • Cholesterol 0 mg 0 %
  • Sodium 2752 mg 115 %
  • Calcium 872 mg 87 %
  • Magnesium 272 mg 65 %
  • Potassium 2385 mg 51 %
  • Iron 30 mg 166 %
  • Zinc 6 mg 54 %
  • Phosphorus 1021 mg 146 %
  • Vitamin A 2 µg 0 %
  • Vitamin C 39 mg 43 %
  • Thiamin (B1) 2 mg 166 %
  • Riboflavin (B2) 1 mg 86 %
  • Niacin (B3) 23 mg 146 %
  • Vitamin B6 2 mg 162 %
  • Folate equivalent (total) 539 µg 135 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 17 mg 110 %
  • Vitamin K 94 µg 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Bone Marrow with Shallot and Currant Confit Recipe

Ingredients

  • 1 pound shallots, minced
  • 1/2 cup olive oil
  • 1/4 cup currants
  • 6 to 8 sections of bone marrow, cut the long way
  • salt and freshly ground black pepper
  • a good loaf of bread

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