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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.
32,6684.4/5 for 17 ratings
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Last modified on: October 19th 2014

For 2 people, you will need:

How long does it take?

Time required
PreparationStart to finish
49 min.49 min.
Keeping:
Should be eaten right away, once assembled.
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  • 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


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.

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

% 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?

Note : These prices are only approximate

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Source

Based on a recipe by Alain Passard.

More recipes?

This recipe uses (among others)
MayonnaiseMayonnaise: You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Macédoine of vegetables, Coleslaw, Eggs with mayonnaise, Mixed salad with curry mayo, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Coq au vin, Two-stage beef chuck , Seven-hour lamb, Carbonnade, ... All
RadishesRadishes: You can check-out other recipes which use it, like for example: Crunchy courgette and mushroom salad, Crunchy Cauliflower Salad with Lemon, Lemony chicken and radish salad, Crunchy verrines, Crunchy salad, ... All
CourgetteCourgette: You can get more informations, or check-out other recipes which use it, for example: Fish fillet in express cooking envelope, Tagliatelle and courgette spaghetti, carbonara style, Minestrone, Vegetable rosette tart, Quick courgette soup with cheese, ... All

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