I'll be collecting sunchoke or Jerusalem artichoke recipes from anyone who has 'em. I planted 14 or 15 tubers this spring, and harvested a full pound of crispy, low-glycemic impact veggies from the top quarter of the soil around 1/2 of 1 plant :-O That's gonna be a LOT of sunchokes, people!
If you don't know what they are, sunchokes or Jerusalem artichokes are the root of a ridiculously tall sunflower-looking plant. They can be cooked much the same way as potatoes without all the dietary evils of potatoes...starch, carbs, blood sugar spikes and whatnot. They taste, well, not like much...a bit like a bland turnip or maybe a water chestnut. My husband thinks they taste faintly of celery, but I don't know that I perceive that one. They're crunchy and edible raw, or you can cook them, rendering them more potato-like in texture.
A word of warning...a little goes a long way with these guys. They contain a lot of indigestible fiber which can, in sensitive tummies, cause some distress. Not everyone experiences this, but there you go. Don't go bonkers eating this stuff just because it's healthy...moderation, moderation, moderation!
So far, I've roasted and sauteed and have been pleased with both recipes.
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Of all the sandwich spreads, jam is my favorite (to eat and make LOL). I'm thinking about entering this one at next year's State Fair. It's apple pie-y and slightly caramel-y from the unusual addition of brown sugar. It's a "double" apple jam recipe b/c I use apple cider instead of water, the same way I do for applesauce. I think I may play with the spice combination a bit, but as is, it's a delicious twist on regular apple jam.
It can be eaten raw or cooked, depending on how much time you want to spend with it. Celery root is a happy participant in any root veggie ensemble, whether roasted alongside sweet potatoes and turnips or mashed with potatoes, or is particularly delicate on its own as a side dish.
I debated whether to use the word "allium" in the title or "onion"...botanical/culinary accuracy vs. recognizability...and dithered long enough to use both. Allium is a class of plants that includes ornamental forms, as well as edible forms, including onions, chives, scallions, shallots, garlic and leeks. This recipe calls for several forms of edible allium (plural: allia); I have given suggested quantities and varieties, but really you could use whatever you wanted as long as you come up with 3-4 cups of sliced raw onion-like stuff.
The original recipe calls for cutting 6 slices of rye bread into "fingers". I used 1/2 a loaf of "cocktail rye", you know those tiny 3"x3" loaves you see up by the deli. The slices are easy to handle and are perfectly sized for the recipe, but feel free to use regular slices of rye, or even pumpernickel. 
