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Pot-Roasted Celery Root with Olives and Buttermilk


Pot-Roasted Celery Root with Olives and Buttermilk Recipe

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
Directions:
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Rank

38.4661005016


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