Prosciutto & Celeriac Twists
This elegant and delectable recipe combines the creaminess of double cream with the tanginess of Dijon mustard and white wine vinegar to create a rich and flavorful dressing. The addition of finely sliced celeriac and fresh parsley adds a crisp and refreshing element, while the salty prosciutto or Bayonne ham wraps everything up in a perfect little bundle of deliciousness. Perfect for a party appetizer or a special occasion, these bite-sized treats are sure to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT30M
Yield
Makes 40
Nutrition
- Calories: 23 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Protein Content: 1 grams protein
- Sodium Content: 0.23 milligram of sodium
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