Pot-Roasted Celery Root

One of my favorite places to "window shop" is the grocery store, specifically health food stores. They have the most interesting produce, drinks, snacks, etc. And whenever I find a recipe using an ingredient I didn't even know existed I can't wait to give it a try; there are hardly any fruits/vegetables I dislike so I love to try new ones!

Celery Root does have a celery flavor when it is raw, but in this dish it has almost a sweet vegetable flavor and turns very tender!

Pot Roasted Celery Root: Serves 6

Ingredients:
Note: You can use all dried herbs & sub the buttermilk for unsweetened yogurt.

3 T plus 2 t extra-virgin olive oil
6 small celery roots (about 4 oz each) or 2 large, unpeeled, trimmed with some stem attached
1/2 c (1 stick) unsalted butter, cut into 1 inch cubes
Kosher salt
12 springs thyme
6 sprigs rosemary
6 sprigs sage
1 T coffee beans (optional)
1 c buttermilk
1/2 lemon
1/4 cup olives (any kind), pitted, quartered lengthwise

• 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 1 1/2 cups water. Cover and gently cook, adding more water by tablespoonfuls 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. Spoon sauce around celery roots on plates. Garnish with olives, drizzle with oil, and squeeze a few more drops of lemon juice over each.
   
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• One serving contains:
  Calories (kcal) 259.3
  %Calories from Fat 76.6
  Fat (g) 22.1
  Saturated Fat (g) 10.6
  Cholesterol (mg) 41.6
  Carbohydrates (g) 13.0
  Dietary Fiber (g) 2.5
  Total Sugars (g) 3.8
  Net Carbs (g) 10.5
  Protein (g) 3.1
  Sodium (mg) 227.7