• Cut the slab of bacon into thick slices. Let some of the fat render over low heat. Then brown over fairly high heat for at least 10 minutes until crisp on all sides.
  200 g lardons
• Meanwhile, peel the onions and cut them into quarters.
  2 red onions
• Also cut a celeriac in half. Remove the root end and peel one half. Cut into evenly sized pieces. The other half will keep for quite a while in the refrigerator, wrapped in plastic wrap.
  0.5 celeriac
• Remove the bacon from the skillet and set it aside briefly. Leave the fat in the skillet.
• Sauté the onions on all sides in the bacon fat.
• Add the celeriac, followed by the thyme, oregano, paprika and chili flakes.
  1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons paprika, 1 teaspoon chili flakes, 2 pinches black pepper
• Deglaze with the cream, balsamic vinegar and soy sauce. Simmer for 10 minutes.
  200 ml cream, 2 dashes balsamic vinegar, 2 tablespoons soy sauce or tamari
• Preheat the oven to 200 degrees.
• Return the bacon to the skillet. Grate the cheese. Cut the sage into pieces with scissors or a knife and mix it with the cheese. Sprinkle the cheese over the contents of the skillet.
  75 g Pecorino
• Bake for 15 minutes.

For a dairy-free, paleo and AIP version

• Skip the cheese step. Mix the sage with the nutritional yeast flakes and sprinkle them over the celeriac once it comes out of the oven. Do not bake them with it.