Pot Roasted Celery Root With Olives And Buttermilk Recipes

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POT-ROASTED CELERY ROOT WITH OLIVES AND BUTTERMILK



Pot-Roasted Celery Root with Olives and Buttermilk image

Provided by René Redzepi

Categories     Olive     Roast     Vegetarian     Dinner     Celery     Winter     Buttermilk     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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. 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 teaspoons 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.

ROASTED CELERY ROOT



Roasted Celery Root image

This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!

Provided by Chef Au Vin

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 3

4 lbs about 3 celery root (sometimes called celeriac)
1/3 cup vegetable oil
2 teaspoons salt

Steps:

  • Preheat oven to 425°F
  • Trim and peel celery root and cut into 1-inch pieces.
  • In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
  • Stir celery root and reduce temperature to 375°F
  • Roast celery root, stirring after the 30 minutes, 1 hour more.

Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5

ROOT VEGETABLE POT ROAST



Root Vegetable Pot Roast image

During the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. -Pat Dazis, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 8 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) reduced-sodium beef broth
2 chai black tea bags
2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 large onion, cut into 1-inch wedges
2 celery ribs, cut into 1/2-inch pieces
1 tablespoon olive oil
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, thinly sliced
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker., In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours., Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 36g protein.

ROASTED CELERY ROOT



Roasted Celery Root image

Categories     Vegetable     Side     Roast     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     Root Vegetable     Winter     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

4 pounds (about 3) celery root (sometimes called celeriac)
1/3 cup vegetable oil
2 teaspoons salt

Steps:

  • Preheat oven to 425° F.
  • Trim and peel celery root and cut into 1-inch pieces. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes. Stir celery root and reduce temperature to 375° F. Transfer pan to lower third of oven if cooking loin. Roast celery root, stirring after 30 minutes, 1 hour more.

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  • 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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