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.
58K 22 4.1
Last modified on: October 19th 2014
Keywords for this recipe:For 4 people, you will need:
- 1
50 g courgette - 2
50 g raw beetroot - 3
50 g carrot - 4
50 g radishes - 5
50 g celeriac - 6
50 g cauliflower - 7
1 garlic clove - 8
1 shallot - 9
150 g Mayonnaise - 10
chives - 11
2 tablespoons Herb olive oil (optional) - Total weight: 485 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 49 min. | 49 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 40 min.
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.
Peel the carrots, beetroot and celery, then rinse all the vegetables.
Stage 2
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...
Stage 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.
If you have a mandolin, this will make the job much easier.
The shallot and garlic should be chopped very finely.
Stage 4
Transfer the prepared vegetables to a bowl as you go.
Stage 5
The cauliflower (a purple one here) is better grated.
Stage 6 - 3 min.
Once all the chopped vegetables are in the bowl, add some chives, cut very small...
Stage 7 - 1 min.
...then the mayonnaise and mix well.
Stage 8 - 5 min.
To serve: place a dessert ring in the centre of a plate and fill with the mixture.
Stage 9
Gently remove the ring...
Stage 10
...and garnish with a parsley leaf.
You could also pour a trickle of herb olive oil around the tartare.
Serve right away.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,282 Kcal or 5,367 Kj | 16 gr | 22 gr | 125 gr |
| 64 % | 6 % | 2 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 264 Kcal or 1,105 Kj | 3 gr | 5 gr | 26 gr |
| 13 % | 1 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 320 Kcal or 1,340 Kj | 4 gr | 6 gr | 31 gr |
| 16 % | 2 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 0.95 €
- Per person : 0.24 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Based on a recipe by Alain Passard.
This recipe uses (among others)
 | Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Breton coleslaw, Avocado with Sautéed Prawns , Green Piedmont Salad, Tomato ladybirds, ... All |
 | Carrot: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, Vegetable clafoutis, Chorba, Provençal braised carrots, Loin of pork with herbs and julienne vegetables , ... All |
 | Radishes: You can check-out other recipes which use it, like for example: Crunchy salad, Red mixed pickle, Spring radish and avocado salad, Rillettes stuffed mushrooms, Prawn salad with a crunch, ... All |
 | Courgette: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Paimpol salad, Green hummus, Ratatouille, Green Piedmont Salad, ... All |
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