PROSCIUTTO & CELERIAC TWISTS

Prosciutto & celeriac twists

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

·         Cook 0 mins

·         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

·         1 tbsp Dijon mustard

·         2 tsp white wine vinegar

·         1 tsp walnut or vegetable oil

·         3½ fl oz double cream

·         ½ celeriac

·         handful parsley, chopped

·         10 slices prosciutto or Bayonne ham

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.