Pot-Roasted Celery Root with Olives and Buttermilk
Pot-Roasted Celery Root with Olives and Buttermilk is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 3 tablespoons oil in a large heavy pot over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.