Oh the ugly root - Celeriac, but how delicious!  I have found I really enjoy roasting chunks of celeriac with butternut and leeks with a little rosemary salt and olive oil.  I like to have a container of this mix in the fridge to add to soup, or beans, or as a little bit of a side dish, or recently I have been making pilaf and enjoying it with steamed greens and the butternut/celeriac/leek blend.  Very yummy!  I find the celeriac out in the field is really quite the site, the ugly root bulbs popping up out of the ground with the skinny celery like tops, so vibrantly green.  We always take the tops off, but I personally would prefer to keep them on, that way you have two products in one.  What do you think?