Roasted Celeriac with Juicy Fermented Salsa

So simple, yet so delicious! Autumn definitely calls for root vegetables and some immune boosters like fermented veggies, garlic or spicy food! This meal is a super easy snack, dinner or lunch idea featuring a bit underestimated veggie such as celeriac. Most people use it in soup but once you roast it with olive oil and salt it gets unbelievably delicious flavour and texture! That's a must to try with our juicy fermented salsa, they go together really well! Almost like salsa ;) 
  • Celeriac 
  • Olive oil 
  • Salt 
  • Sumac 
  • Roasted hazelnuts 
  • Garlic chives or any other micro greens (optional - for decoration and extra flavour)
  • SauerCrowd's Fermented Salsa 
  • SauerCrowd's Classic Kraut 


  • Preheat the oven to 200C. Cut celeriac into half and then slice into 0,5cm slices. Spread on the baking tray, drizzle with olive oil (both sides), sprinkle with sea salt and add a bit of water to prevent drying out. Bake for around 30min until celeriac gets soft and nicely brown at the edges. 
  • Serve with Fermented Salsa, Classic Kraut, garlic chives and a few pieces of crushed roasted hazelnuts. Sprinkle with sumac, add pinch of salt and black pepper to finish! Enjoy! 
  • Click here to buy our Fermented Salsa