In addition to what the others said about mirepoix, or stock, soups are experienced as more full-bodied or wholehearted when celery root is added. The earthy, bitter taste can be balanced by the right combination of sweetness (from other vegetables) and saltiness or used as intensifying effect for a strong umami taste, e.g. in poultry stock.

I haven’t met anyone who specifically disliked the taste of celery root in soups yet.

Out of curiosity, do you also dislike other earthy tastes, like truffles, lamb, champignons, girolles?

I often hear americans (even scientists) say that they prefer the Fahrenheit scale for weather forecasts, but I believe the perceived higher accuracy is an illusion. Forecasts aren’t that accurate for any given micro climate.

For example, I don’t care if my weather forecast says 26°C or 28°C, I know it’s “short sleeves” weather and when I look at a few graphs at the end of the day, it’s been 25.6°C two meters above ground 100 meters south of me and 27.3°C in the garden, but only for 5 minutes etc.