Name: Pot-Roasted Celery Root with Olives and Buttermilk
Yield: 6 Servings
Ingredients: 3 tablespoons plus 2 teaspoons extra-virgin olive oil plus more for drizzling; 6 small celery roots (celeriac; each about 4 oz.), 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

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