Celeriac Rémoulade


Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
395K 4.1/5 based on 45 reviews
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Last modified on: December 21th 2020

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For 4 people, you will need:

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Times for this recipe
Preparation: 18 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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,801 Kcal or 7,540 Kj14 gr49 gr172 gr
90 %5 %5 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
133 Kcal or 557 Kj1 gr4 gr13 gr
7 %<1 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
450 Kcal or 1,884 Kj4 gr12 gr43 gr
23 %1 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 1.62 €
  • Per person : 0.41 €

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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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