Prosciutto amp; celeriac twists 意大利熏肉芹菜卷

Prosciutto & celeriac twists 意大利熏肉芹菜卷

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Prep 30 mins
Nutrition per serving
23 kcalories, protein 1.0g, carbohydrate 0.0g, fat 2.0g, saturated fat 1.0g, fibre 0.0g, salt 0.23g

Ingredients
Makes 40

Dijon mustard
white wine vinegar
walnut or vegetable oil
100 ml double cream
? celeriac
handful parsley, chopped
10 slices prosciutto or Bayonne ham

Method

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.

【Prosciutto amp; celeriac twists 意大利熏肉芹菜卷】

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.