Prosciutto & celeriac twists
- Preparation and cooking time
- Prep:
- Easy
- Makes 40
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
Method
- 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.
- 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.
