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.
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