Ask your local butcher for some beef bones, crank up that oven and see for yourself how versatile this ingredient can be! Recipe by Dan Clapson using a mystery ingredient – bone marrow – from a Chopped Canada challenge.
ingredients
Vinaigrette
Salad
directions
Preheat oven to 425ºF.
Place marrow bones in a small baking dish and let roast in oven for 20 minutes.
Remove from oven and transfer to rack to cool. Reserve excess drippings by pouring into a small bowl.
Once bones have cooled, scoop out as much marrow as possible into a medium bowl using a small spoon.
Add remaining vinaigrette ingredients to bowl and whisk everything together. Set aside for now.
Place the first 8 ingredients into a medium bowl and toss until well-coated.
Put root vegetable mixture into a medium-sized baking dish and roast in the pre-heated oven until they begin to caramelize, about 15-18 minutes.
While those are roasting, heat the canola oil in a large pan on medium-high heat.
Add the squid to the pan and cook until slightly browned, turning over once, approximately 3-4 minutes.
Set on top of paper towel to absorb any excess grease and then place into a medium serving dish.
Remove vegetables from oven and add to the serving dish along with chopped celery root leaves.
To serve: Pour vinaigrette over squid and vegetable mixture, tossing to coat. Season to taste with salt and pepper and serve warm.