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Pot-Roasted Celery Root with Olives and Buttermilk | Recipe | Buttermilk recipes, Savoury food, Roasted celery
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epicurious.com

Pot-Roasted Celery Root with Olives and Buttermilk

3 ratings
· 6 servings
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.
epicuriousE
epicurious
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Ingredients

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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