Or other root vegetables. Turnips are good (if you still have some left), as are kohlrabi. Also a combination of roots, just make sure the pieces are sliced or chopped uniformly, so they all cook up at the same time. If you don’t want to use anchovies, try some worcestershire or hoisin sauce. There are vegetarian versions of worcestershire available.

3 T vegetable oil
4 cloves garlic, thinly sliced
3 – 4 anchovy fillets, cut into small pieces, or 1 T anchovy paste, or 1 T worcestershire sauce
2 T fresh rosemary, thyme, or dill, or 2 T dried
2 lbs or so celeriac or other roots, thinly sliced
salt and pepper, to taste
broth or water, if needed
fresh chopped parsley, for garnish, optional

1. Heat oil in a large skillet. Add garlic, anchovies, and herb and sauté for about a minute. Add sliced celeriac and stir to combine. Season with some salt (anchovies can be salty) and pepper, and cook, stirring occasionally, until celeriac is tender about 10 minutes or so. Add some liquid if the skillet is dry and/or the celeriac is looking like it might burn at the edges. Remove from heat, sprinkle with parsley and serve hot.