Stewed Lentils with Celery Root

Tonight I made another recipe from the Deborah Madison book I bought at Jackson Street Booksellers. It's really good. I paired it with leftover Eggplant/Walnut sauce and some Pine Nut Couscous. Dessert was that Winter Fruit Whip. The lady at Wild Oats said some people use celery root or turnips to make mashed "potatoes". Omoshiroii, ne? She said it tastes pretty much the same, but you can eliminate most of the carbs. I'll try it and maybe that'll be one of the Thanksgiving dishes when the Daharis come.