Pot-Roasted Celery Root with Olives and Buttermilk - Mediterranean Recipe | RecipeTable.net

Ingredients

• 3 tablespoons plus 2 teaspoons extra-virgin olive oil plus more for drizzling
• 6 small celery roots (celeriac; each about 4 ounces), unpeeled, trimmed with some stem still attached
• 1/2 cup (1 stick) unsalted butter, cut into 1" cubes
• Kosher salt
• 12 sprigs thyme
• 6 sprigs rosemary
• 6 sprigs sage
• 1 tablespoon coffee beans (optional)
• 1 cup buttermilk
• 1/2 lemon
• 1/4 cup oil-cured black olives, pitted, quartered lengthwise