Prosciutto & celeriac twists
- John Torode
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Makes 40
Easy
Prep: 30 mins
0 reviews
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This recipe is based on a classic French combination and always goes down well at parties
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Thai chicken bites
A star rating of 5 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 tbsp Dijon mustard
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2 tsp white wine vinegar
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1 tsp walnut or vegetable oil
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100ml double cream
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½ celeriac
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handful parsley
chopped
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10 slices prosciutto
or Bayonne ham
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Nutrition: per serving
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kcal23
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fat2g
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saturates1g
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carbs0g
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sugars0g
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fibre0g
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protein1g
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salt0.23g
low
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Method
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step 1
Whisk together the mustard, vinegar and oil in a small bowl until well combined. Stir in the double cream. Peel the celeriac and cut into really fine strips using a mandolin or very sharp knife. Then cut into matchsticks about 5cm long. Mix into the dressing along with the parsley.
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step 2
Cut each prosciutto slice in half down the middle, then cut each piece lengthways so that you have 4 small strips. Place 1 tsp of the celeriac mixture onto each strip, then roll them up tightly. Secure each strip with a toothpick, place on a plate and leave in the fridge for at least 20 mins to firm up. Can be made a few hours ahead and kept in the fridge until ready to serve.
Recipe from Good Food magazine, January 2008
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