Pot-roasted Celery Root With Olives And Buttermilk

Image of Pot-roasted Celery Root With Olives And Buttermilk, Bon Appetit Magazine
Login to Save

Ingredients

  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil plus more for drizzling
  • 6 small celery roots (celeriac; each about 4 oz.), 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

Description

In This Surprising Main Course, Redzepi Pot-roasts Whole Celery Roots.

Bon Appetit Magazine Favicon Bon Appetit Magazine
View Full Recipe

Back to top