Hmm... cook... that reminds me that I am supposed to be looking up recipes for preparing celeriac.
Good knife (seriously).
Heavy cream and butter at the finish. Peppercorns. Chicken stock. Hours and hours in the kitchen.
It turns into a little bit of heaven.
I used to use the tops in stock, as a younger man. Careful you don't mis-identify fennel for it.
/johnny