Pot Roasted Celery Root With Olives And Buttermilk Recipes

Steps:

• Adjust an oven rack to the middle position and put a baking sheet inside. Preheat the oven to 425 degrees F.
• Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, then peel and discard the exterior. Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes. Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
• Halve the red onion and thinly slice. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast. (If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
• When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more. Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.

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.

Steps:

• Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.
• Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.
• Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

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.