Prosciutto & celeriac twists
This recipe is based on a classic French combination and always goes down well at parties
Difficulty and servings
Makes 40
Preparation and cooking times
Prep 30 mins
Low-fat
- 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.
- 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.
23 kcalories, protein 1g, carbohydrate 0g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.23 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/12540/
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Ingredients
- 1 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tsp walnut or vegetable oil
- 100ml double cream
- ½ celeriac
- handful parsley , chopped
- 10 slices prosciutto or Bayonne ham
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Difficulty and servings
Makes 40
Preparation and cooking times
Prep 30 mins
Low-fat
Ingredients
- 1 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tsp walnut or vegetable oil
- 100ml double cream
- ½ celeriac
- handful parsley , chopped
- 10 slices prosciutto or Bayonne ham
23 kcalories, protein 1g, carbohydrate 0g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.23 g
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19 February 2011
Belkey commented on this recipe
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