Celeriac Mash with Scallop Roe Butter

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:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam 

K. Kiwi Tomato Feta Salad 

L. Lobster Butter 

M. Milk-Roasted Chicken 

N. Nocciolata Swirl Meringues 

O. Jersey Octopus Ceviche 

P. Easy Pastina Soup 

Q. Shrimp and Quail Egg Garden Salad 

R. Celeriac Mash with Scallop Roe Butter – this post! 

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Marmite Butter Mashed Potatoes

These Marmite Butter Mashed Potatoes are a delightful savory dream on a spoon, made with yeast extract, butter, cream and milk. They are the perfect accompaniment to grilled steak or roast chicken. 

Marmite is admittedly a very divisive ingredient. It’s super salty and many people find its yeasty flavor too strong for their tastebuds. I like to think that maybe the naysayers just haven’t tried it spread very, very thinly on well-buttered toast. That was the gateway for me. The Marmite merges with the butter in a lovely way and each bite is a savory treat.

Over the years, I have increased the thickness with which I spread Marmite on toast and I’ve added it into many dishes to increase the umami factor. It is excellent in Bolognese sauce, for instance, or simply stirred through hot buttered pasta. It’s been one of my husband’s favorite things since childhood and I am grateful to him for introducing me to it.

Marmite Butter Mashed Potatoes

Marmite is a yeast extract, manufactured in the United Kingdom. It comes in a glass jar and is very thick and very dark. Some US supermarkets carry it in the international aisle but it can also be purchased online. 

Ingredients

For the Marmite butter: 

3 1/2 oz or 100g unsalted butter, softened

2 teaspoons Marmite 

Pinch flakey sea salt

For the mashed potatoes:

1 lb 5 oz or 600g potatoes

3 teaspoons fine sea salt

1/4 cup or 60ml milk

1/4 cup or 60ml whipping cream

Method

Mash the butter with the Marmite until completely combined. 

Add in the pinch of flakey sea salt and mix again to combine.

Wrap the Marmite butter up in a roll in a piece of cling film. Chill until needed. 

Peel the potatoes and cut them into chunks. 

Add the chunks immediately to a pot full of cold water so they don’t brown as you get the rest peeled and cut. 

Rinse the potatoes in fresh cold water and fill the pot again so that the potatoes are covered and stir in the salt. 

Bring the water to the boil, then reduce the heat and cook for 10-12 mins until cooked through. Drain the potatoes in a colander.

Tip the milk and cream into the pan and heat them until they are warm. 

Add the potatoes back to the pot and mash with a potato masher.

Then mash in half the Marmite butter.

Stir well until the Marmite butter is thoroughly mixed in.

Serve the mashed potatoes with the remaining Marmite butter on the side, in case anyone would like to add a little more.

Enjoy! 

It’s Sunday FunDay and since it’s Father’s Day in many countries around the world, today we are sharing recipes for Dad’s Favorites. Many thanks to our host, Camilla of Culinary Cam. Check out the link list below. 

• Fried Perch by A Day in the Life on the Farm
• Marmite Butter Mashed Potatoes by Food Lust People Love
• Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
• Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
• Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
• Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm Recreated by Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Blistered Sugar Snap Peas

Crunchy blistered sugar snap peas take mere minutes to make but their flavor is outstanding, with garlic, chili peppers, soy sauce and sesame oil.

I love stir-fried vegetables as either a main dish or side because they are so quick to cook. The prep is what takes the time, peeling, chopping and cutting all the vegetables beforehand. I use most vegetable stir-fries as a veg drawer cleaning exercise so there’s lots and lots of prep! 

But that’s why I love this dish even more. Just one item – very little chopping, just the garlic and peppers - and I find the prep - removing the hard strings - therapeutic. I turn a comedy (or cooking show) on tv and well before the half hour show can finish, the snap peas are stringed and ready to cook! 

Lately I’ve been watching Junior Bake Off which is brilliant. The kids are aged nine through 12 and they are amazing bakers already! I can’t even imagine how good they’ll be when they are grown up and can compete in the Great British Bake Off. 

My set up:

This year for the Alphabet Challenge, as an added personal challenge, I decided I would dip into the many, many recipe files I've been saving for years and actually make some of them! I have no idea where I got this one but it's from a Word doc I created in 2018. It's so easy AND tasty, why did I wait?!

My first post for A, the roasted asparagus soup, I saved in 2011! 🙄

Blistered Sugar Snap Peas

Don’t have sugar snap peas? Substitute small broccoli florets or even snow peas. Either one works well in this recipe.

Ingredients

1 lb or 450g fresh sugar snap peas

1-2 small red chili peppers (depending on your tolerance/love of pepper)

2 cloves garlic

1 tablespoon low sodium soy sauce

1 1/2 teaspoons toasted sesame oil

Optional garnish for spice lovers: sliced red chili peppers

Method

Use a sharp knife or a clean fingernail to remove the top of the strings from the snap peas, pulling the whole string free. Discard.

Mince the red chili peppers and garlic. Measure out your soy sauce and sesame oil so you are ready to pour them in quickly. 

Heat a non-stick pan till very hot then add the snap peas. 

Cook till blackened in places, tossing occasionally so they cook on all sides. Add the chopped chili peppers and garlic, stirring quickly. 

Sprinkle on the soy sauce and then sesame oil, tossing to coat. And they are done!

Garnish with a few slices of red chili pepper, if desired. Serve immediately, 

Enjoy! 

Welcome to the 2nd edition of Alphabet Challenge 2025, brought to you by the letter B. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the B recipes below:

• Culinary Cam: A Belated Birthday Bûche De Noël (Yule Log) 
• Mayuri’s Jikoni: Barley Salad 
• Sneha’s Recipe: Bhune Mutton Paya 
• Jolene’s Recipe Journal: Black Bean Sweet Potato Skillet 
• Food Lust People Love: Blistered Snap Peas 
• A Messy Kitchen: Blueberry Basil Cocktail/Mocktail 
• Blogghetti: Boiled Peanuts 
• Magical Ingredients: Buffalo Cauliflower Paneer Dip 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Espresso Rainbow Brownie Cookies
• Karen’s Kitchen Stories: Coconut Brigadeiros 
• A Day in the Life on the Farm: White Bean and Basil Salad

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas – this post!

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Roasted Pumpkin Gratin

The perfect post-Halloween use of the little pie pumpkins I use as indoor decorations, this roasted pumpkin gratin is flavorful, super rich and cheesy. 

Every year I buy the little mini pumpkins at the supermarket, mostly for a pop of Autumn color in the house but also because we love to eat them. When left whole, the little pumpkins last for ages in a cool house but once Halloween is past, I start thinking about cooking them. 

One of our favorite recipes is luscious creamy coconut curry baked right inside scooped-out pumpkins.  Another is a Thai-inspired pumpkin stir-fry with shrimp.  

And, of course, a third is this roasted pumpkin gratin featuring a French seasonal cheese called Mont D’Or, which is made with unpasteurized cow’s milk. It is produced in the cooler months only and is shaped by circling it with spruce bark. As it ages, it becomes runny and full of flavor. We adore it. 

Roasted Pumpkin Gratin

‘Tis the season but if you can’t find a Mont d’Or cheese, substitute your favorite soft rind cheese like Brie or Camembert, preferably made with unpasteurized milk, if possible. The stronger the flavor, the better is my attitude.

Ingredients 

2 mini pumpkins, about 1 lb or 450g each, seeded and cut in wedges

Olive oil

Fine sea salt

Red pepper flakes

1 Mont d’Or, chilled – weight 8.8 oz or 250g (See note above for substitutes)

Fresh ground black pepper

Cayenne

2 tablespoons toasted pumpkin seeds (pepitas) for garnish

Method

Preheat your oven to 350°F or 180°C and lightly oil a large iron skillet or another baking tray with a drizzle of olive oil. 

Arrange the pumpkin wedges in your prepared baking vessel. Drizzle with a little more olive oil and sprinkle with salt and red pepper flakes.

Roast the pumpkin wedges for 35-40 minutes or until they are fork tender. The skin on the smaller pumpkins is absolutely edible. In fact, it’s my favorite part. 

Slice the chilled cheese and cover the pumpkin with the slices. Add a few generous grinds of black pepper and a sprinkle of cayenne.

Return the pan to the oven and roast for a further 10-15 minutes. 

Take it out briefly to sprinkle on the pepitas and put it back in the oven. 

Roast for another 5-10 minutes or until the cheese is golden on top. If you’d like it a bit darker, you can put the oven on broil/grill for a few minutes but watch it carefully so it doesn’t burn. 

Remove from the oven and leave to cool for at least five minutes before serving or that molten cheese might burn your mouth. 

Enjoy! 

It’s Sunday FunDay and today our group is sharing recipes to trick or treat you for Halloween. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below.

• Sneha's Recipe: Keto Halloween Eggy Spiders
• A Day in the Life on the Farm: Pumpkin Deviled Eggs
• Food Lust People Love: Roasted Pumpkin Gratin 
• Culinary Cam: Shrunken Head Apple Tart 
• Amy's Cooking Adventures: Spaghetti & Eyeballs
• Our Good Life: Witches Brew Vodka Cocktail

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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