Try this Celeriac Remoulade And Ceps Salad recipe, or contribute your own.
Suggest a better descriptionTo make the mayonnaise, mix the mustard and egg yolks in a bowl, then add salt and pepper. Next the oil needs to be added, but very slowly, so that the mayonnaise does not split. Finally add a dash of tarragon vinegar. Grate the celeriac into a bowl, then add the mayonnaise, which should be just enough to bind the celeriac together. For the ceps salad, place some vegetable oil in a heated pan, then add the ceps and season with pepper. Next add the sliced onions, parsley, chives and a dash of vinegar. Toss all the ingredients together in the pan and then place on top of the celeriac remoulade. Scatter walnuts over the top and drizzle some walnut oil over the dish. Finally, sprinkle some cracked pepper on top. Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (1092g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4428 | ||
Calories from Fat: 3937 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 437.4g | 583 % | |
Saturated Fat 56.8g | 284 % | |
Monounsaturated Fat 170.8g | ||
Polyunsanturated Fat 196g | ||
Cholesterol 3356.5mg | 1033 % | |
Sodium 969.2mg | 33 % | |
Potassium 2469.5mg | 65 % | |
Total Carbohydrate 76.8g | 23 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 52.9g | ||
Protein 87.7g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4428
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