That's just me. My daughter's mother-in-law would disagree (loudly, in Cambodian) but I'm a French bastardizing classicist by nature, history, and training.
Escoffier does list a recipe (955) for Celeri-rave as an Hors-D'oeuvre. Julienne and mix with mustard and cream sauce (207) or a mustard flavored Sauce Vinaigrette.
I'd save a bit to try in that method, just to see.
/johnny
I will probably try something like you suggest, a small portion. I am also going to do part of it as simply baked and/or boiled potato type situation, as a friend suggested. I only have one large root right now, but a friend has sold me on its versatility, and I am strongly considering planting it in my garden this coming year. My determination to do so will be tempered by the results of the these experiments.