I never can resist buying a lumpy, warty fresh celeriac at the farmers market even though the flavor of celery is not a favorite in our house.  Usually it ends up being coated in a remoulade or cut into chunks and roasted along with other root veggies.  This time, however, I decided that we needed some pizzazz to go with a porterhouse steak I was grilling so I used my little hand-held veg slicer and a pan of simmering extra virgin olive oil and quickly turned the celery root into very tasty chips to garnish the steak.  The little black dots on it are some wonderful Hawaiian black sea salt that friends recently brought back to me.