[quicklook-recipe prep_time=”20 min” cook_time=”3 min” serves=”4″ details=”” ]
The large celery-flavored root may be boiled or stir fried and can also be served raw in a salad.
[ingredients-list title=”Ingredients” serving_size=””]
- 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
[step-list-wrapper title=”How to make it” time=”About 25 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Peel the celeriac. Cut it into thin slices and then into matchstick-thin pieces. Add the celeriac to a pan of boiling salted water and blanch for 2–3 minutes; drain in a colander and allow to cool. Blend together the mayonnaise and French mustard and toss the celeriac in this dressing. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Arrange the Parma ham on individual plates, allowing three thin slices per person. Divide the salad between the portions. [/step-item]
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.