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 sesame soup, Normandy seafood stew, Celery purée, Celeriac soup with mustard, Celery soup bourguignonne style, ... 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, Scandinavian cocktail, Bistro-style red endive salad, Gribouille dressing, Lambé 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, Mixed salad stack, Tex-Mex chicken burger, Avocado with gravlax, Cauliflower and avocado rémoulade, ... See them all 35
Parsley
Like these other recipes: Polpete, Escalope of veal in a cream sauce, Mimosa eggs, Simple mushroom salad with thyme and lemon, 3 ways, Sautéed pork with mushrooms in a cream sauce., ... See them all 164
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)