i wanted to thank everybody for their awesome recommendations on what to do with the humble celery root (thread linked below) and wanted to report back.
with root number one i tried the epicurious beet/carrot/celery root salad. bleh. dressing had a nice herb combination, but was too thick/oily/gloppy. the celery root was, well, burpy tasting. it was a gross introduction to a vegetable i had little prior experience with.
with root number two, i made chips (thank you, plum). i far exceeded plum's recommended dab of dijon and squeeze of lemon, and my overzealousness resulted in pretty overwhelming tanginess (not recommended). i checked on my chips at 20 minutes to find half of them burnt. probably only needed ten minutes.
i was so excited by the idea that i used the oily/mustardy/lemony bowl to make a batch of sweet potato chips. delicious! totally recommended. my biggest problem was hand slicing and getting uniform slices to make the roasting more uniform. as i did it, some burnt and some needed more time.
so the questions-- are there other root vegetables you've chipped? i'm super excited about this.
are there useful kitchen tools to make nice uniformly thick slices?
i am inspired. onto mashes and soups and things. thanks again all.