Photo: Sorin Gheorghita
Pot-Roasted Celery Root with Olives and Buttermilk
11 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
402
Calories
9g
Protein
34g
Fat
19g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes