Pot Roasted Celery Root with Olives and Buttermilk

Pot-Roasted Celery Root with Olives and Buttermilk

Pot-Roasted Celery Root with Olives and Buttermilk


Serves 6

Details
  • Servings:   6
  • Calories:   323
  • Protein:   5g
  •  
  • Fiber:   8g
  • Sugar:   5g
  • Carb Total:   15g
  •  
  • Trans Fat:   0g
  • Saturated:   12g
  • Fat Total:   27g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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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