Pot-Roasted Celery Root with Olives and Buttermilk Recipe | Epicurious

Name: Pot-Roasted Celery Root with Olives and Buttermilk Recipe | Epicurious
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

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In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

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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