Celeriac Mash with Scallop Roe Butter is a delightfully fluffy side dish where nutty, celery-flavored celeriac combines beautifully with gorgeously buttery coral scallop roe.
It’s not a pretty vegetable – in fact, some would say it’s downright ugly - and perhaps that’s why celeriac is underrated. I like to use it in soups where it adds a delightfully subtle celery flavor and welcome creaminess, especially when pureed.
But celeriac really shines when you mash it. It becomes fluffy and light, the perfect side dish to serve with any meal.
As for the scallop roe, I know some people cook and eat them along with the scallops but I am not a fan of their texture. This recipe takes advantage of their wonderful flavor to "season" the celeriac and solves my texture issues.
Celeriac Mash with Scallop Roe Butter
If you can’t find celeriac where you live (looking at you, most US grocery stores!) you can certainly make this with your favorite potatoes.
Ingredients
About 1 dozen scallop roe (1 3/4 oz or 50g)
1 3/4 oz or 50g butter, divided
1 tablespoon lemon juice
1 celeriac - about 1.1 lb or 500g, before peeling
Fine sea salt
Ground white pepper
Optional for garnish: parsley.
Method
Clean the scallop roe and cut off any dark or unsavory looking bits. I use only the coral-colored bits.
Pan-fry the roe in a little of the butter for 2-3 minutes, stirring and flipping them as you cook.
Remove from the heat and transfer to a small bowl to cool, along with any butter in the pan. Use a silicone or rubber spatula and don't leave anything behind!
Add the lemon juice and cool water to a suitable sized pot in which to boil the celeriac. Use a sharp knife to cut the peel off of the celeriac and cut it into chunks.
Add them to the lemon water as you cut them to stop them turning brown.
When all of the celeriac is cut, drain the lemon water and refill the pot with fresh water to cover. Add 1 teaspoon fine sea salt.
Bring to the boil and simmer, stirring occasionally, for 15-20 minutes or until a knife easily slices through the chunks.
While the celeriac cooks, add the rest of the butter to a small food processor along with the cooled roe.
Process until smooth. Set aside.
Drain the water and return the celeriac to the pan and mash until smooth.
Add in the scallop roe butter and stir well to combine.
Season to taste with fine sea salt and white pepper.
Garnish in a serving bowl with a little parsley, if desired.
I served this with seared scallops and a small tomato and onion salad.
Enjoy!
Welcome to the 18th edition of Alphabet Challenge 2025, brought to you by the letter R. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the R recipes below:
- Food Lust People Love: Celeriac Mash with Scallop Roe Butter
- Sneha’s Recipe: Homemade Roasted Tomato Sauce - Keto
- A Messy Kitchen: Self-Saucing Rhubarb Pudding Cake
- Karen’s Kitchen Stories: Caprese Ricotta Toast
- Jolene’s Recipe Journal: Rosemary Roasted Red Potatoes
- Mayuri’s Jikoni: Rosolli, Finnish Salad
- Blogghetti: Shrimp Fried Rice
- Magical Ingredients: Ricotta Red Pepper Dip
- A Day in the Life on the Farm: Rustic Rye Sourdough Loaf
- Palatable Pastime: Red Hot Pepper Vinegar
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cinnamon Raisin Vanilla Zucchini Bread Muffins
Here are my posts for the 2025 alphabet challenge, thus far:
R. Celeriac Mash with Scallop Roe Butter – this post!
Pin this Celeriac Mash with Scallop Roe Butter!
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