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, How to prepare celeriac, Celeriac and parsley soup, Bistro celery salad, Celeriac in cream and mustard sauce, ... 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, Spring courgette and tuna salad, Cauliflower, chicken and avocado salad, Cauliflower and egg salad, Crunchy salad, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Cauliflower, chicken and avocado salad, The avocado stone stops the flesh turning brown, Avocado mayonnaise, Tex-Mex chicken burger, Avocado with Sautéed Prawns , ... See them all 35
Parsley
Like these other recipes: Piedmont salad, "Jules Bonnot" salad, Involtini-Style Filet Mignon , Rémoulette of celeriac, Glazed mushrooms with plain rice, ... See them all 164
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots....
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so that the apples are on top. Apples with caramel and crispy puff pastry taste amazing. The classic recipe uses shortcrust...Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)