BROCHETTES AU CELERI-RAVE



Cook 1/2 cleaned celeriac in salted and lemon boiling water. 

Leave to cool, then cut it into small cubes.

Thread them onto 4 skewers, alternating with 200 g (0,44 lbs) of cut cooked ham diced, 200 g (0,44 lbs) of cheese cut into cubes and 100 g (0,22 lbs) of small mushrooms layer cleaned. 

 Season, lightly oil and grill over high heat or under the broiler.

Serve with a green salad seasoned with lemon juice.

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