Quite an experiment, but I wanted to try this idea of taking celery root and treating it like a spit roast. Marinated the slices with miso, chili, cumin and lemon juice and then slowly roasted the thing on all sides with this hodgepodge contraption made out of a bunch of skewers. The result was, eh, tasty, but also not quite there. I vastly underestimated the cooking time, so my tummy was rumbling and the celery root could have been cooked even further, and I imagine in a much less complicated way because roasting it like this wasn’t as great as I would have hoped. I imagine something like baking it tightly wrapped in foil to cook everything through and then broiling it at the end to get the nice and crispy browning would be better. You live and you learn.