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I like it in a remoulade which is just French speak for finely grated and dressed with a light mayonnaise and it's also good sliced and cooked like a gratin dauphinois - layered in a baking dish, seasoned with S&P and garlic and then bathed in cream and baked slowly and gently. Makes good soup too.Hope it grows well for you next year.Here are some more ideas - https://www.bbcgoodfood.com/search/recipes?q=celeriac
As everyone says, celeriac needs a long season so it does poorly when sown in a row, however it's different from beets etc. in that it doesn't bolt early when disturbed (as long as you put it somewhere better). Anybody who has grown it from bought plants will know this - so why not sow it early in cells in a warm place - it works well and doesn't really need to compete for propagator space - seedlings are happy on a sunny windowsill, and should even survive being between the window and the curtain.However such places are easily overlooked, so I recommend putting a tray or trough on the shelf as a self-watering system (capillary matting draped over a little platform inside - even double J cloths work OK) the more forgetful you are the higher the platform needs to be (so the water can be deeper). The celeriac should be moved to cloches/cold frame in March, but the same system will help you bring on the tomato seedlings in March/April (when it can get really scorching on that sill, and plants that haven't got a capillary system can be lost in a day or two).Cheers.PS. When you pull the unwanted shoots off the crown it's worth rooting them, as some will swell to cue-ball size and a few may even survive to swell up properly next year (and though it's pretty hit & miss it's no work).