Last modified on: May 4th 2012
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
23 min. | 20 min. | 43 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
843 Kcal or 3,529 Kj | 56 gr | 70 gr | 37 gr |
42 % | 21 % | 7 % | 6 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
46 Kcal or 193 Kj | 3 gr | 4 gr | 2 gr |
2 % | 1 % | <1 % | <1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
140 Kcal or 586 Kj | 9 gr | 12 gr | 6 gr |
7 % | 4 % | 1 % | 1 % |
Whole milk: You can get more informations, or check-out other recipes which use it, for example: Celery soup bourguignonne style, Smoky potato and potimarron gratin, Gratin with Parmesan flavours, Yeast-based flaky dough (for croissants), Celeriac and sesame soup, ... All | |
Celeriac: You can check-out other recipes which use it, like for example: How to prepare celeriac, Vegetable tartare, Leek and celery soup, Rémoulette of celeriac, Avocado and celery remoulade, ... All | |
French mustard: You can check-out other recipes which use it, like for example: Raw beetroot salad, Rémoulette of celeriac, Celeriac in cream and mustard sauce, Creamy Winter Vegetable Soup, Provençal remoulade sauce, ... All | |
Salt: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Purée of Jerusalem artichokes with foie gras, Sauce Normande (for fish), Upside-down Parmentier, Baked sea bass fillet with lemon and tarragon, ... All |
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