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 and mushroom gratin, How to prepare celeriac, Bistro celery salad, Celeriac Rémoulade , Celery risotto, ... See them all 19
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Cauliflower, red bean and avocado salad, Cauliflower, chicken and avocado salad, Bistro-style beetroot salad, Tartar sauce, Seafood rice salad, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Spring radish and avocado salad, Tex-Mex chicken burger, The avocado stone stops the flesh turning brown, Cauliflower and avocado rémoulade, Verrine of avocado mousse and crab, ... See them all 35
Parsley
Like these other recipes: Tartar sauce, Stuffed mushrooms au gratin, Bouquet garni, Celeriac and parsley soup, Beetroot and black radish salad, ... See them all 164
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
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.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)