Celeriac Rémoulade


Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
411 K 4.1/5 (45 reviews)
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Last modified on: December 21th 2020
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 10 min.
Celeriac Rémoulade
Peel celeriac, cut into pieces lengthways, clean and dry.

Stage 2 - 5 min.
Celeriac Rémoulade
Grate celeriac pieces, thinly or thickly according to taste (I prefer fairly thick).

Stage 3 - 2 min.
Celeriac Rémoulade
Add chopped parsley.

Stage 4 - 1 min.
Celeriac Rémoulade
Then the remoulade sauce, mix well.

It's ready.
Remarks
Ideally, the dish should be served as soon as the remoulade sauce has been added, because over time in contact with the celery it loses its creaminess.

Instead of parsley you can use other herbs like chopped chives or chervil.
Keeping: Several days, in a closed jar or protected by a plastic film, in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %50 RDI=5 %170 RDI=30 %1,800 RDI=90 %7,540 RDI: 90 %
Per 100 g1 RDI=0 %3 RDI=0 %10 RDI=2 %130 RDI=7 %560 RDI: 7 %
Per person3 RDI=1 %10 RDI=1 %40 RDI=7 %450 RDI=20 %1,890 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, egg, Sulfites, Mustard
How much will it cost?
  • For 4 people : 1.65 €
  • Per person : 0.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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