Pot-Roasted Celery Root with Olives and Buttermilk

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. 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. 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. 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