CSA Cooking: What to Do with Celeriac

I will admit, I was a little scared of this dirty, bumpy thing called celeriac.  I picked up this root vegetable from my local CSA the other week.  When I got home, I took a picture of it and posted it on Instagram.  To my surprise, two food blogger friends responded immediately to my post saying that it is one of their favorite things to cook with!

Celeriac Recipe @FoodMarriage

Jenn Sutherland from The Whole Kitchen recommended making it into a tasty slaw!  She shared her recipe for Celery Root and Apple Slaw.  While I didn’t make her recipe this time around, I am definitely saving it to make another day!  It looks delicious!  After thoroughly washing and peeling my celeriac, I found that it smelled exactly like celery.  This made me a little less scared of it.  The first thing I did was grate one of the smaller ones and added into a salad.  It was just like having celery in your salad but in a different form and texture!

Grated Celeriac in Salad Recipe @FoodMarriage

Since I still had more celeriac to use after making my salad, I decided to use an idea from another food blogger friend!  Emily from West of the Loop responded to my Instagram photo saying “Makes a delicious puree mixed with our favorite: potatoes!”  I love mashed potatoes, so I decided to do just that!  I used a 2 potato to 1 celeriac ratio, which made enough for about four servings.

Celeriac Mashed Potatoes Recipe @FoodMarriage

I’m definitely not scared of celeriac anymore after tasting the results of this recipe I created!

Celeriac Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4 servings

Celeriac Mashed Potatoes


  • 1 celeriac
  • 2 russet potatoes
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt & pepper


  • Wash and peel your celeriac and potatoes.
  • Cut into cubes.
  • Bring two pots of water to a boil on the stove.
  • Put the potatoes in one pot and the celeriac in another (I separated it into two pots because I felt like the celeriac had to cook a little longer than the potatoes).
  • Boil until the potatoes are tender. Let the celeriac boil a little longer as it is a harder vegetable.
  • Drain the celeriac and place into a mixer bowl along with the butter.
  • Turn mixer on medium and start mashing the celeriac and butter. Once it looks well mashed, add in your potatoes and mix again until it is blended together.
  • Pour in your milk, blend again, and add a bit of salt and pepper to season.
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xoxo, Food Marriage

Happy Birthday Pat / Recipe for Homemade Home Fries

SOOO sorry for the lack of posting recently.  I’m sure everyone is busy this time of year with holiday parties, running out to do last minute shopping, and of course baking and getting ready for all of the great food we will be eating this time of year.  It has also been really busy for us because my husband and I both have birthdays right before Christmas!!  Pat’s birthday was this past Monday, December 17 (and mine is coming up on December 22!)

Growing up, my mom always had a tradition of making everyone’s favorite meals on their birthday.  I always had her make her famous Beef Stroganoff for my birthdays.  My youngest brother, David, always loved Thanksgiving dinner so much that he requested a full Thanksgiving dinner every year on his birthday!!!!

I decided to continue this fun family tradition now that I am married.  I asked Pat what he wanted for his birthday dinner.  He loves breakfast so much, so he requested breakfast for dinner!!  I made a delicious meal of eggs, bacon, and crispy home fries!!  Check out my easy recipe for home fries/ fried potatoes below!

Recipe: Home Fries


  • 3 Russett potatoes
  • 3 tablespoons butter
  • Salt and Pepper
  • Peel and cut potatoes into bite sized pieces.
  • Melt 3 tablespoons of butter into a pan on the stove over medium heat.  (If you are making more potatoes, my rule of thumb would be for each extra potato you add in, add another tablespoon of butter)
  • Toss your potatoes into the melted butter and season generously with salt and pepper.
  • Fry in the butter until potatoes are crispy and golden-brown, stirring occasionally to brown both sides of each piece of potato.
And that’s it!  Really easy recipe!!

xoxo, Food Marriage

Colcannon: Traditional Irish Recipe for Halloween!!

When flipping through “The Complete Irish Pub Cookbook,” I was surprised to find a Halloween recipe!  I found a recipe for Colcannon, which is a traditional Irish dish of creamy mashed potatoes mixed with cabbage that is often served at Halloween.  It is said that the cook would often hide a lucky charm or a coin in the Colcannon and whoever would find it would have good luck and good fortune!  There’s also a legend out there that say that a girl would put some colcannon into a stocking, hang it on the front door and whoever would come through the door next would become her husband!!

When I made my Colcannon last night, I definitely did not put any into a stocking on the door…I already have my husband and he might think I was crazy if I did something like that!!  I also didn’t hide any lucky charms in our meal because we already feel like the luckiest people in the world to have each other! Instead, we just enjoyed this surprisingly delicious food along with a roast!
Colcannon Recipe
  • 4 russet potatoes
  • 4 tablespoons butter
  • 2/3 cups light cream
  • Half of a small cabbage
  • 6 scallions
  • Salt and Pepper
  • Wash and peel your potatoes.
  • Once peeled, cut potatoes into cubes.
  • Add potatoes into a pot of water on the stove.
  • Turn stove on high and bring to a boil.  Continue boiling until potatoes are tender.
  • Drain potatoes and add into a mixer.
  • Turn mixer on medium to mash potatoes.
  • Add in your butter and cream and continue mixing well.
  • Cut your cabbage in half (you will only use one half of it).
  • Cut the half that you are using into half again and then cut both pieces into thin shreds.
  • Cook the cabbage in a large pot of boiling salted water for about 3 minutes.
  • Drain cabbage and then add to the potatoes and mix well.
  • Finely chop your six scallion sand stir into the potato/cabbage mixture.
  • Season well with salt and pepper.
  • Hide your lucky charm at this point if you would like and serve!!

Happy Halloween!!!

ONE Year Ago: Cooking Inspiration: Julia Child

xoxo, Food Marriage

Recipe: Smashed Yukon Gold Potatoes

Yes, I’m definitely on a Cristina Ferrare kick this week.  I’ve already made a couple things out of her Big Bowl of Love cookbook within the last few days, like Rigatoni with Broccoli & Chicken in an Olive Oil Sauce and Chunky Chocolate Raisin Walnut Cookies that were delicious!  I can’t help it…every time I turn a page in the cookbook, I find something else that looks tasty and easy to make!  I like her cookbook because it doesn’t have too many crazy and exotic things – I would say her recipes definitely appeal to a large audience.

I always try to make a complete balanced meal with a meat, a vegetable, and a starch so my husband and I definitely have potatoes quite a bit.  So when I saw Cristina Ferrare’s Smashed Yukon Gold Potatoes, I knew they were exactly what I was looking for!

They are easy to make – just be sure that when it comes time for smashing, that you don’t press too hard or you will obliterate the potatoes (like I did my first try!)

Smashed Yukon Gold Potatoes


  • About 6 small Yukon Gold Potaotes
  • At least a quart of chicken stock (I used two 26oz containers of chicken stock, which was more than a quart – you basically will need enough to cover your potatoes completely in your pot).
  • 1/4 cup canola oil
  • A few springs of thyme, if desired

  • Place your potatoes into a pot and pour in your chicken stock.  Be sure to pour in enough to cover your potatoes.
  • Bring the pot to a gentle boil and then continue boiling gently for 45 minutes.
  • Test your potatoes with a fork to make sure they are tender and done cooking.
  • Drain your potatoes.
  • With the bottom of a glass, lightly press on each potato to flatten them slightly.  The skin will break open and both sides will be flat.  (Again – be sure not to press too hard or you will have mashed potatoes instead of smashed potatoes!)
  • Heat a skillet for about 5 minutes and then add in your canola oil.
  • Let the oil heat up for just a bit and then place your potatoes right into your pan.
  • Fry the potatoes for four minutes on each side and then remove from your pan.
  • Garnish with thyme before serving and add salt and pepper if you would like.

These potatoes will have a perfect crunch when you bite into them!!
Recipe Adapted from Cristina Ferrare’s Big Bowl of Love Cookbook.

xoxo, Food Marriage

Wedding Idea: Mashed Potato Martini Bar

Cocktail hour is my favorite part of wedding receptions!  Mainly because of all of the appetizers.  I could eat appetizers all night long!!  I have been to many weddings where the hors d’oeuvres are just passed around by servers.  You end up waiting around for someone to come up to you (or you are trying to track them down because you are starving) and maybe you only get one tiny baby hotdog from their tray and then they move onto the other guests.

For our wedding, we did about six different stationed hors d’oeuvres.  We did this type of set up so our guests could go right up to the stations and get as much food as they want anytime they wanted during cocktail hour.  For one of our stations, we did something very fun and unique.  We had a Mashed Potato Martini Bar!

We had three types of potatoes: Garlic Mashed Potatoes, Herbed Yukon Gold Mashed Potatoes, and a Brown Sugar and Sweet Potato Puree.  (We were supposed to have Mashed Peruvian Purple Potatoes too, which would have been interesting, but unfortunately there was something that affected the crops for this potato around that time, so they were low on supply).

Guests were able to get a scoop of potatoes into their martini glasses and then choose from a variety toppings like shaved scallions, sour cream, shredded cheddar cheese, crumbles of applewood smoked bacon, sauteed tri-colored peppers, and roasted sweet onions.  And the toppings were all beautifully displayed in oversized glass martini glasses of their own!

My father-in-law and my mom taking time
to enjoy their Mashed Potato Martinis!

The Mashed Potato Martini Bar was loved by all ages!  The younger kids got to feel cool and fancy eating potatoes out of a martini glass.  And the adults, especially the Mother of the Bride and the Father of the Groom got to indulge in a filling appetizer after a very busy morning and afternoon!  Thanks again to Rivercrest Golf Club for making our wedding day perfect down to the last detail!


xoxo, Food Marriage