Never mind its off-putting appearance, what with its Cthulhu like tentacles and weird lil’ miniature celery tops (not too nice to eat those), the celery root or as the French know it, celeriac, is a multi-faceted delight once you get to know it. Chop all the nasty bits off (it’s easier than you would think) then dice into cubes and basically treat it as you would a potato, turnip or any other root vegetable. Roast in the oven, saute with garlic and olive oil, puree into soup, eat raw in a salad, you can’t go wrong. What you taste is the essence of celery-ness but with heavier presence and substance than your standard stalk variety. It’s in season now until spring, so harass your grocer !