Introduction
Pot-Roasted Celery Root with Olives and Buttermilk is a hearty and flavorful dish that offers an unexpected twist to the classic pot roast. The combination of creamy butter, robust olives, and tangy buttermilk transforms the humble celery root into a culinary delight.
Tips for this recipe
Ensure to peel and trim the celery roots thoroughly for even cooking. Using high-quality, cold-pressed olive oil will enhance the flavor profile of your dish.
Why you will love this recipe
This pot roast marries rustic charm with sophisticated tastes. Its rich and creamy texture, coupled with the zest from olives and buttermilk, is sure to please a crowd of diverse palates.
Ingredients
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 6 small celery roots, unpeeled and trimmed
- 1/2 cup (1 stick) unsalted butter, cubes
- Kosher salt to taste
- 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 and quartered
Advised equipment
- Kitchen Dutch Oven for pot roasting
- Heavy Duty Potato Masher for mashing vegetables
- Olive Pitter for removing olive pits
- Digital Kitchen Scale for accurate measurements
- Silicone Spatula Set for mixing and serving
- Heavy-Duty Chef’s Knife for preparing ingredients
- Stainless Steel Mixing Bowls for ingredient mixing
- Digital Food Scale with Cup Measuring System for precise measurements
- High-Speed Blender or Food Processor (optional, but helpful)
- Stainless Steel Roasting Pan for roasting vegetables
- Silicone Baking Mat (for non-traditional recipes only)
History of the recipe
The practice of pot roasting dates back centuries, often associated with comfort food and family gatherings. This particular variation featuring celery root adds a twist to traditional pot-roasted dishes while incorporating elements reminiscent of Mediterranean cuisine—olives for their savory depth and buttermilk adding a touch of acidity.
Fun facts about this recipe
Celery root, also known as celeriac, is a root vegetable with a rich history. It was introduced to Europe during the time of Julius Caesar and has since become popular in various global cuisines. Incorporating it into pot roasting showcases its versatility, while olives and buttermilk pay homage to the diverse influences that have shaped modern culinary practices.