Ingredients
Clarified Butter for Cote de Boeuf Rossini
8 cipollini onions, peeled
20 purple pearl onions, peeled
8 baby carrots, peeled and trimmed
8 small new potatoes, peeled
1/4 cup diced raw marrow
Kosher salt and freshly ground pepper
4 tablespoons foie gras fat
1/2 cup fresh flat-leaf parsley leaves
Preparation
Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.
Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.
