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Pot-Roasted Celery Root with Olives and Buttermilk

Pot-Roasted Celery Root with Olives and Buttermilk 580x360

Serves 6 (as entrée)

3 tbsp. plus 2 tsp. extra-virgin olive oil plus more for drizzling
6 small celery roots (celeriac; each about 100 gr.), unpeeled, trimmed with some stem still attached
100 gr. unsalted butter, cut into 1' cubes
Kosher salt
12 sprigs thyme
6 sprigs rosemary
6 sprigs sage
1 tbsp. beans (optional)
2,5 dl buttermilk
½ lemon
½ dl oil-cured black olives, pitted, quartered lengthwise

How it's done

Heat 3 tbsp. 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 3-4 dl water. Cover and gently cook, adding more water by tablespoonful’s 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 tsp. oil and a pinch of salt to make a loose sauce.

Dinnertime - Spoon sauce around celery roots on plates. Garnish with olives, drizzle with oil, and squeeze a few more drops of lemon juice over each.

Source: Rene Redzepi, noma on bon appétit