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: Normandy seafood stew, Celery purée, Celeriac and parsley soup, Potimarron and celeriac autumn soup, How to prepare celeriac, ... See them all 20
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Gribouille dressing, Cauliflower, red bean and avocado salad, Bistro-style beetroot salad, Crunchy salad, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Cauliflower, chicken and avocado salad, Mixed salad stack, Mexican tart, Avocado with gravlax, ... See them all 35
Parsley
Like these other recipes: Chicken and mushroom pie, Cucumber, avocado and mussel salad, Salt cod brandade, Polenta with artichokes and mushrooms, Baked potatoes with poached egg and tuna sauce , ... See them all 164
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)