Prosciutto & celeriac twists

Prosciutto & celeriac twists

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Makes 40

This recipe is based on a classic French combination and always goes down well at parties

Nutrition and extra info

Nutrition info

Nutrition

kcalories
23
protein
1g
carbs
0g
fat
2g
saturates
1g
fibre
0g
sugar
0g
salt
0.23g

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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Method

  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.
  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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Comments

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eleanormayo's picture

I altered the recipe slightly as I didn't fancy using double cream, so used half soured cream and half creme fraiche. they were rather fiddly and messy to make up, but tasted lush!

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