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.
78 K 4.2/5 (24 reviews)
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Last modified on: October 19th 2014
For 4 people, you will need:

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Times for this recipe
Preparation: 50 min.
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Step by step recipe


Stage 1 - 40 min.
Vegetable tartare
You 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.

Stage 2
Vegetable tartare
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...

Stage 3
Vegetable tartare
..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.

Stage 4
Vegetable tartare
Transfer the prepared vegetables to a bowl as you go.

Stage 5
Vegetable tartare
The cauliflower (a purple one here) is better grated.

Stage 6 - 3 min.
Vegetable tartare
Once all the chopped vegetables are in the bowl, add some chives, cut very small...

Stage 7 - 1 min.
Vegetable tartare
...then the mayonnaise and mix well.

Stage 8 - 5 min.
Vegetable tartare
To serve: place a dessert ring in the centre of a plate and fill with the mixture.

Stage 9
Vegetable tartare
Gently remove the ring...

Stage 10
Vegetable tartare
...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.
Keeping: Should be eaten right away, once assembled.
Source: Based on a recipe by Alain Passard.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %20 RDI=2 %340 RDI=50 %3,290 RDI=170 %13,780 RDI: 170 %
Per 100 g5 RDI=2 %4 RDI=0 %70 RDI=10 %680 RDI=30 %2,840 RDI: 30 %
Per person6 RDI=2 %5 RDI=1 %90 RDI=10 %820 RDI=40 %3,440 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, egg, Sulfites, Mustard
How much will it cost?
  • For 4 people : 1.00 €
  • Per person : 0.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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