Not actually the root of the celery stalk, it packs a powerful punch of flavor. It can be thinly sliced into stalks (i.e. julienne) and joined with some apple for a winter salad. But cooked, it's warmth, sweetness, and uniquely celery nuttiness are brought out. A unique flavor not unlike sunchokes are in theirs. 

It pairs well with russet potatoes and any other sort of hearty, savory meal.