In flavor, they resemble celeriac or turnip-rooted celery, but are not so pleasing.
"Culinary Herbs: Their Cultivation Harvesting Curing and Uses" by M. G. Kains
Celeriac, or Turnip-rooted Celery.
"The Field and Garden Vegetables of America" by Fearing Burr
CELERIAC, or TURNIP-ROOTED CELERY.
"The Practical Garden-Book" by C. E. Hunn
Soup or turnip-rooted celery, after being cleaned and properly scraped, is prepared like table celery as above, either stewed or fried.
"Hand-Book of Practical Cookery for Ladies and Professional Cooks" by Pierre Blot
Celery Root and Turnip Puree.
A medley of root vegetables — including celery root , parsnips, turnips, and carrots — lends a delightful sweetness to this dish.