Slow Cooker Roasted Celeriac and Crispy Sage Oil Spelt Berry

Name: Slow Cooker Roasted Celeriac and Crispy Sage Oil Spelt Berry
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) spelt berries, dried, rinsed and drained; 4 cups (960 ml) vegetable broth; 1 lb (450 g) celeriac (celery root), medium, peeled, cut into ¾-inch (2 cm) cubes; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 whole (150 g) yellow onion, medium, quartered; 1 whole (120 g) carrot, medium, cut into 1-inch (2.5 cm) chunks; 2 whole bay leaf; 3 sprigs fresh thyme sprigs; 16 leaves (8 g) fresh sage leaves, roughly torn; 1 whole (50 g) shallot, small, thinly sliced into rings; ⅓ cup (80 ml) extra-virgin olive oil; to taste kosher salt; pinch fleur de sel or Maldon salt (optional)

From the MyKitchenBank Kitchen

Nutty spelt berries cooked gently in a slow cooker with aromatic vegetables, topped with oven-roasted celeriac cubes and finished with a golden sage and crispy shallot oil. This European-inspired side dish delivers layers of texture and flavor—creamy spelt, caramelized celeriac, and herbaceous sage oil.

Prep: 20 min
Cook: 55 min
Wait: 1 hr 30 min
Total: 2 hr 45 min
Makes: 4 servings (about 1 cup each)

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Ingredients

4 servings

1½ cups (300 g) spelt berries, dried, rinsed and drained
4 cups (960 ml) vegetable broth
1 lb (450 g) celeriac (celery root), medium, peeled, cut into ¾-inch (2 cm) cubes
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 whole (150 g) yellow onion, medium, quartered
1 whole (120 g) carrot, medium, cut into 1-inch (2.5 cm) chunks
2 whole bay leaf
3 sprigs fresh thyme sprigs
16 leaves (8 g) fresh sage leaves, roughly torn
1 whole (50 g) shallot, small, thinly sliced into rings
⅓ cup (80 ml) extra-virgin olive oil
to taste kosher salt
pinch fleur de sel or Maldon salt (optional)

Equipment (8)

Slow cooker (5–6 quart / 4.7–5.7 L)
Large sheet pan (18×13 inch / 46×33 cm)
Colander
Medium saucepan
Wooden spoon
Sharp knife
Cutting board
Small bowl or jar for oil

Steps

Before you start

Rinse spelt berries thoroughly under cold water and drain well
Preheat oven to 425°F (220°C) for roasting the celeriac
Have your slow cooker ready and set on low heat

1
Roast the celeriacOven 425°F / 220°C
- Preheat oven to 425°F (220°C).
- Toss celeriac cubes with 3 tbsp (45 ml) olive oil, 1 tsp (6 g) kosher salt, and ½ tsp (1 g) black pepper on a large sheet pan.
- Spread in a single layer and roast for 35–40 minutes, stirring halfway through, until golden brown and fork-tender with caramelized edges.
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Ready when: Celeriac is deep golden and easily pierced with a fork
Tip: Stir halfway through roasting so edges caramelize evenly without burning.
2
Start the slow cooker
- Add rinsed spelt berries, vegetable broth, quartered onion, carrot chunks, bay leaves, and thyme sprigs to your slow cooker.
- Stir gently to combine.
- Cover and cook on low heat for 1 hour and 30 minutes.
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Ready when: Spelt berries are tender with visible splits in some grains, and broth is mostly absorbed
Tip: Do not stir the spelt during cooking; gentle, slow cooking preserves the grains' texture.
3
Make sage oil
- While spelt cooks, heat ⅓ cup (80 ml) olive oil in a small saucepan over medium heat.
- Once shimmering, add the sliced shallot and cook for 2–3 minutes, stirring often, until just starting to turn golden.
- Add torn sage leaves and cook for 30 seconds more until fragrant.
- Remove from heat and let cool completely.
- This step can happen while the celeriac roasts.
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Ready when: Shallots are pale golden and sage releases its aroma
Tip: Watch carefully—overcooked sage tastes bitter. Remove from heat while the shallots are still pale.
4
Finish and serve
- When spelt is tender, remove and discard the bay leaves and thyme sprigs.
- Season to taste with kosher salt.
- Divide warm spelt and its cooking liquid among four bowls.
- Top each portion with a quarter of the warm roasted celeriac.
- Drizzle generously with sage oil (including the shallot rings) and finish with a pinch of fleur de sel if desired.
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Tip: Serve immediately while the spelt is warm and the celeriac retains its crispy edges. The sage oil can be drizzled just before eating for maximum fragrance.

Good to know

Tips

Spelt berries benefit from slow cooking without stirring—this preserves their individual grain structure and prevents mushiness.
If your slow cooker cooks hot, check the spelt at 1 hour 15 minutes; cooking time can vary by model.
The crispy sage oil is the signature of this dish—don't skip making it fresh. Its fragrance elevates the entire plate.
Leftover sage oil is delicious drizzled over roasted vegetables, grains, or soup.

Make ahead

The spelt berries can be cooked 1 day ahead, refrigerated, and reheated gently in the slow cooker on low with a splash of broth. The sage oil can be made up to 2 hours ahead and kept at room temperature; reheat very gently in a small pan before serving if it has cooled too much.

Storage & reheating

Store leftover grain and celeriac separately in airtight containers in the refrigerator for up to 3 days. Store sage oil in a sealed jar in a cool place for up to 5 days (shallots will soften but flavor remains). Reheat the grain gently in the slow cooker on low with a splash of broth, or in a saucepan over medium-low heat. Reheat celeriac in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Sage oil does not freeze well due to its delicate texture.

Substitutions

spelt berries, dried → Farro or wheat berries. These have similar cooking times (1.5 hours on slow cooker low) and nutty flavor. Adjust slightly if grains are softer.
celeriac (celery root), medium → Parsnips or a mix of parsnip and parsnip root. Cut into the same size cubes. Parsnips roast slightly faster (30–35 minutes) and are sweeter.
fresh sage leaves → Fresh rosemary or a mix of sage and thyme. Use the same quantity. Rosemary is more assertive; thyme is milder and will pair well with shallot.
vegetable broth → Chicken or mushroom broth. Chicken broth adds richness; mushroom broth deepens the earthy flavor. Adjust salt accordingly since broths vary.