Pot-Roasted Celery Root with Olives and Buttermilk Recipe | Yummly

Pot-Roasted Celery Root with Olives and Buttermilk

EPICURIOUS
11Ingredients
75Minutes
390Calories

Ingredients

US|METRIC
  • 3 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 6 celery roots (small, celeriac; each about 4 ounces, unpeeled, trimmed with some stem still attached)
  • 1/2 cup 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)
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    NutritionView More

    390Calories
    Sodium25% DV590mg
    Fat37% DV24g
    Protein20% DV10g
    Carbs13% DV39g
    Fiber40% DV10g
    Calories390Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol45mg15%
    Sodium590mg25%
    Potassium1250mg36%
    Protein10g20%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A15%
    Vitamin C70%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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