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.
53K 22 4.1
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Last modified on: October 19th 2014

Keywords for this recipe:BrunoiseSmall dicesVegetablesMayoColouredFresh
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationStart to finish
49 min.49 min.
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Step by step recipe

Stage 1 - 40 min.
Vegetable tartare : Photo of step #1
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 : Photo of step #2
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...

Stage 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.

Stage 4
Vegetable tartare : Photo of step #4
Transfer the prepared vegetables to a bowl as you go.

Stage 5
Vegetable tartare : Photo of step #5
The cauliflower (a purple one here) is better grated.

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

Stage 7 - 1 min.
Vegetable tartare : Photo of step #7
...then the mayonnaise and mix well.

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

Stage 9
Vegetable tartare : Photo of step #9
Gently remove the ring...

Stage 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.
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.
Should be eaten right away, once assembled.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,223 Kcal or 5,120 Kj16 gr22 gr119 gr
61 %6 %2 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
238 Kcal or 996 Kj3 gr4 gr23 gr
12 %1 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
306 Kcal or 1,281 Kj4 gr6 gr30 gr
15 %2 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 1.08 €
  • Per person : 0.27 €

Change currency:

Note : These prices are only approximate.
Based on a recipe by Alain Passard.
This recipe uses (among others)
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