Someone asked a while back what to do with celeriac. I thought I start a recipe list.
Here is a nice post from Winter Green Community Farm. As they describe:
Celeriac is descended from wild celery and has a crisp, clean flavor. It can be used in turkey stuffing instead of regular celery and has a good amount of Vitamin C. Try celeriac raw grated into salads or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil for 5-10 minutes or boil whole for 20-30 minutes. Mash and top with butter (tastes incredible with mashed potatoes!). Celeriac can be peeled, chopped, and added to soup or stew or baked (in its skin, then peeled when cool) at 350 degrees for one hour, alone, or with other vegetables in a root bake. Add celeriac to any stir-fry, a gratin dish, or finely chopped in stuffing. Serve steamed and cubed celeriac tossed with a warm balsamic vinaigrette and parsley.
The link has recipes for Celeriac Risotto, Hearty Celeriac Bisque and Celeriac and Butternut Squash Soup.