To find out more...
Avocado and celery remoulade
20 min.
Easy
1.15 €
4 people
4 Ingredients- 1
700 g celeriac - 2
2 avocados - 3
parsley - 4
200 g rémoulade dressing - Total weight: 1,400 grams
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 1 min.
Stage 5 - ⌛ 2 min.
Stage 6
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 30 RDI=3 % | 140 RDI=20 % | 1,400 RDI=70 % | 5,870 RDI: 70 % |
| Per 100 g | 0 | 2 RDI=0 % | 9 RDI=1 % | 100 RDI=5 % | 420 RDI: 5 % |
| Per person | 2 RDI=1 % | 7 RDI=1 % | 30 RDI=5 % | 350 RDI=20 % | 1,470 RDI: 20 % |
- For 4 people : 3.65 €
- Per person : 0.95 €
Change currency:
Celeriac
Like these other recipes: Celeriac in cream and mustard sauce, Risotto-style celeriac, Normandy seafood stew, Celery purée, Bistro celery salad, ... See them all 20
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Bistro celery salad, Seafood rice salad, Radish and mushroom salad, Celery and avocado salad, Lambé salad, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: The avocado stone stops the flesh turning brown, Chicken and avocado bagels, Cucumber and salmon salad, Thin tomato jelly and avocado tart, Celery and avocado salad, ... See them all 35
Parsley
Like these other recipes: Summery cheese on toast, Remoulade celery with tarragon and mimosa eggs, Spaghetti with mussels and basil, Tomato tart, Lebanese Tabbouleh, ... See them all 164
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.
Pork sautéed with green beans, Asian style
For this recipe, small pieces of sautéed pork deglazed with soy sauce, served with green beans and coriander.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)