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Vegetable tartare

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

29,508 4.4/5

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Last modified on: October 19th 2014

For 4 people, you will need:

How long does it take?

PreparationStart to finish
49 min.49 min.
Preservation: Should be eaten right away, once assembled.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Vegetable tartare : Photo of step #1You will need a lot of different vegetables, but only a small quantity of each (see the list of ingredients).

Peel the carrots, beetroot and celery, then rinse all the vegetables.
40 min.
2 Vegetable tartare : Photo of step #2Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...
3 Vegetable tartare : Photo of step #3..then cut these across into tiny dice.

If you have a mandolin, this will make the job much easier.

The shallot and garlic should be chopped very finely.
4 Vegetable tartare : Photo of step #4Transfer the prepared vegetables to a bowl as you go.
5 Vegetable tartare : Photo of step #5The cauliflower (a purple one here) is better grated.
6 Vegetable tartare : Photo of step #6Once all the chopped vegetables are in the bowl, add some chives, cut very small... 3 min.
7 Vegetable tartare : Photo of step #7...then the mayonnaise and mix well. 1 min.
8 Vegetable tartare : Photo of step #8To serve: place a dessert ring in the centre of a plate and fill with the mixture. 5 min.
9 Vegetable tartare : Photo of step #9Gently remove the ring...
10 Vegetable tartare : Photo of step #10...and garnish with a parsley leaf.

You could also pour a trickle of herb olive oil around the tartare.

Serve right away.

Remarks

In this recipe, do be careful with the beeroot, as it dyes everything purple. To show off all the different colours in the dish, you can simply leave out the beetroot or replace it with another vegetable, such as white cabbage.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
156116 gr22 gr157 gr
78 %6 %2 %24 %
Per 100 g
CaloriesProteins CarbohydratesFats
3033 gr4 gr30 gr
15 %1 %<1 %5 %
Per person
CaloriesProteins CarbohydratesFats
3903 gr5 gr39 gr
20 %2 %1 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.08 €
Per person : 0.27 €

Note : These prices are only approximate.

Change currency:

Source: Based on a recipe by Alain Passard.
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More recipes?

This recipe use (among others)
MayonnaiseMayonnaise: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Eggs with mayonnaise, Surprise bread, Seafood feuillantines, Mixed salad with curry mayo, ... [All]
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CourgetteCourgette: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Ratatouille confite, Tomato and courgette tart, Quick courgette soup with cheese, Stuffed tomatoes and courgettes, ... [All]
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Celeriac Rémoulade , Creamy Winter Vegetable Soup, Celeriac and mushroom gratin, Celeriac soup with mustard, ... [All]

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