Res ipsa loquitur

Celeriac is a thing I came to like late in life, because I'd mostly encountered it grated like carrots in a rémoulade sauce in institutional food situations and didn't like it. But cut it in thick slabs and roast it with some oil in the oven (or in cubes!) and you get a nutty, delicious tuber veg! I recommend trying it like that. Or cube it and roast it among many other cubes of other tubers, just for a taste, maybe? <3