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Vegetable tartare

Name: Vegetable tartare
Prep time: 49 min
Total time: 49 min
Yield: 4 people
Cuisine: French
Ingredients: 50 g courgette; 50 g raw beetroot; 50 g carrot; 50 g radishes; 50 g celeriac; 50 g cauliflower; 1 garlic clove; 1 shallot; 150 g mayonnaise; chives; 2 tablespoons herb olive oil

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.

89 K 4.2/5 (24 reviews)

50 min.

Easy

0.95 €

4 people

11 Ingredients

Last modified on: October 19^th 2014

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

Times for this recipe

Preparation: 50 min.

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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.

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.

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.

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 recipe	20 RDI=9 %	20 RDI=2 %	340 RDI=50 %	3,290 RDI=170 %	13,780 RDI: 170 %
Per 100 g	5 RDI=2 %	4 RDI=0 %	70 RDI=10 %	680 RDI=30 %	2,840 RDI: 30 %
Per person	6 RDI=2 %	5 RDI=1 %	90 RDI=10 %	820 RDI=40 %	3,440 RDI: 40 %