Pot-Roasted Celery Root with Olives and Buttermilk

Ingredients

• 11 teaspoons extra-virgin olive oil
• 6 small celery roots (celeriac; each about 4 ounces)
• ½ cup unsalted butter
• Kosher salt
• 12 sprigs thyme
• 6 sprigs rosemary
• 1 tablespoon coffee beans
• + 4 more ingredients
• • 1 cup buttermilk
  • ½ lemon
  • ¼ cup oil-cured black olives
  • 6 sprigs sage

Heat 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. Cove...

View full recipe at Epicurious