- prep 20 min cook 3 min
- serves 4
The large celery-flavored root may be boiled or stir fried and can also be served raw in a salad.
- 1 small celeriac root (about 350 g/12 oz)
- 30–45 ml/2–3 tablespoons mayonnaise
- 1.25 ml/¼ teaspoon French mustard
- 225 g/8 oz prosciutto (Parma) ham, thinly sliced
How to make it About 25 minutes
For a delicious, and satisfying, supper dish, substitute salami for the prosciutto. Cut the salami into thin strips and serve the salad in baked potatoes.