Yesterday we bought a fresh celeriac, smallish, but with the most beautiful bouquet of bright green long stems and leaves attached. The leaves are larger than regular celery leaves. At home I snapped a few leaves off, washed them and tasted. The flavor was sweet with a definite celery stalk finish but milder. Delicious. I thought of an Asian stir-fry, incorporating a few leaves in a salad, adding a few to a soup, IOW, I want to use them for more than just a garnish.
Searching this site brought nothing, and although Googling "celeriac leaves" did bring up some interesting sites I'd like to know how other CH home cooks use these leaves - or if they don't.