I have celeriac and guinea fowl - any suggestions?

soba

On today's shopping trip, amongst other things, I bought celeriac and a ginea fowl, both of which I've never tried before. I'm guessing that fuinea fowl is cooked like a chicken and tastes a bit stronger? Celeriac I have no idea, guess it tastes like celery? Was thinking of doing some roast veg for tea tomorrow with the guinea fowl, but don't know if I can roast celeriac. Was thinking that any leftover roast veg could be used to make a veg pasta bake for Thurs tea. Could I use any leftover guinea fowl to make butties for DD's school lunch?
Sorry about all the question, if you have any other suggestion I'd be glad to hear them,
soba

shammyjack

Guinea fowl , roast as chicken but cover with foil and bacon strips and only remove foil to brown for a short while as it dries out quickly , its delicious - between chicken and pheasant .

Celariac , to roast cut into giant chips or wedges and roast like parsnips or boil and mash with potatoes for increased flavour and more texture .

Enjoy !

shammy

d.o.o.g

Another favourite of mine is to grate potato and celeriac, add whisked egg and some seasoning and make "burgers" to fry in a lightly oiled pan - I think they're called Rosti. They taste delicious.

Celeriac is also great raw in pieces in a salad. It has a flavour like a cross between celery and aniseed.