Pot-Roasted Celery Root with Olives and Buttermilk

Tender celery roots slowly braised in herbs and butter, served with a light buttermilk sauce and garnished with oil-cured black olives. A sophisticated vegetarian main dish that highlights the delicate flavor of celery root.

6 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•3 tablespoons olive oil
•6 whole celery roots
•½ cup unsalted butter
•1 to taste kosher salt
•12 sprigs thyme
•6 sprigs rosemary
•6 sprigs sage
•1 tablespoon coffee beans
•1 cup buttermilk
•½ whole lemon
•¼ cup oil-cured black olives
•pitted
•quartered lengthwise

Cooking Instructions

1.
Heat 3 tablespoons oil in a large heavy pot over medium heat. Add celery roots and cook, turning frequently, until golden, 8-10 minutes. Add butter and a large pinch of salt. When butter begins to foam, reduce heat to medium-low. Add herb sprigs, coffee beans, if using, and 1 1/2 cups water. Cover and gently cook, adding more water by tablespoonfuls if pan is dry, until celery roots are very tender, about 1 hour.
60 min
2.
Remove herbs and coffee beans (if using) from pot and discard. Baste celery roots with buttery juices in pot. Remove from heat. Transfer celery roots to a cutting board, slice in half through stems, and place 2 halves on each plate.
5 min
3.
Meanwhile, very gently warm buttermilk in a small saucepan over low heat (it will break if warmed too much). Squeeze in a few drops of lemon juice and add remaining 2 teaspoons oil and a pinch of salt to make a loose sauce. Spoon sauce around celery roots on plates. Garnish with olives, drizzle with oil, and squeeze a few more drops of lemon juice over each.
10 min

Cooking Instructions

Heat 3 tablespoons oil in a large heavy pot over medium heat. Add celery roots and cook, turning frequently, until golden, 8-10 minutes. Add butter and a large pinch of salt. When butter begins to foam, reduce heat to medium-low. Add herb sprigs, coffee beans, if using, and 1 1/2 cups water. Cover and gently cook, adding more water by tablespoonfuls if pan is dry, until celery roots are very tender, about 1 hour.

60 min

Remove herbs and coffee beans (if using) from pot and discard. Baste celery roots with buttery juices in pot. Remove from heat. Transfer celery roots to a cutting board, slice in half through stems, and place 2 halves on each plate.

5 min

Meanwhile, very gently warm buttermilk in a small saucepan over low heat (it will break if warmed too much). Squeeze in a few drops of lemon juice and add remaining 2 teaspoons oil and a pinch of salt to make a loose sauce. Spoon sauce around celery roots on plates. Garnish with olives, drizzle with oil, and squeeze a few more drops of lemon juice over each.

10 min