Bone Marrow Butter Leftover Sourdough Croutons Recipe - Great British Chefs

Ingredients

• 3 large marrow bones, sliced lengthwise
• 2 tbsp of unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp of fresh thyme leaves, or 1 tsp dried thyme
• 200g of leftover sourdough bread, cut into cubes
• 1 tbsp of olive oil, plus more to garnish
• 1 large onion, chopped
• 300g of celeriac, peeled and diced
• 300g of Jerusalem artichoke, peeled and diced
• 750ml of vegetable stock
• 200ml of double cream, optional
• fresh parsley, to garnish