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: Creamy Winter Vegetable Soup, Celery soup bourguignonne style, How to prepare celeriac, Celery and avocado salad, Risotto-style celeriac, ... See them all 20
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Cauliflower, red bean and avocado salad, Cauliflower and avocado rémoulade, Bistro celery salad, Scandinavian cocktail, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Cauliflower and avocado rémoulade, Green avocado salad, Mexican ceviche, Pea and avocado salad, Creamy cauliflower and avocado salad, ... See them all 35
Parsley
Like these other recipes: Chicano burger, Kérinou slices, Mimosa eggs, Tartar sauce, Mexican 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.
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a December 30th 201971 K4.3 60 min.