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.
86 K 4.2/5 (24 reviews)
50 min.
Easy
2 people
11 IngredientsLast modified on: October 19th 2014
For 2 people, you will need:
- 1
2 tablespoons courgette - 2
2 tablespoons raw beetroot - 3
2 tablespoons carrot - 4
2 tablespoons radishes - 5
2 tablespoons celeriac - 6
2 tablespoons cauliflower - 7
½ garlic clove - 8
½ shallot - 9
1⁄3 cup mayonnaise - 10
chives - 11
1 tablespoon herb olive oil (optional)
Change measures:
Times for this recipe
Preparation: 50 min.
If you start now, at , you will finish around : ?.Change start time
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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.
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.
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 | 10 RDI=5 % | 10 RDI=1 % | 170 RDI=30 % | 1,650 RDI=80 % | 6,890 RDI: 80 % |
| 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 % |
How much will it cost?
- For 2 people : 0.50 €
- Per person : 0.25 €
Change currency: 
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)
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Piedmont salad, Seafood feuillantines, Breton coleslaw, Mimosa eggs, Broccoli salad with chervil-lemon mayonnaise, ... See them all 23
Radishes
Like these other recipes: Raw green asparagus salad, Crunchy verrines, Spring radish and avocado salad, Rice and fresh spinach salad, Crunchy spring salad, ... See them all 30
Courgette
Like these other recipes: Vegetable clafoutis, Zucchini and potato scarpaccia, Vegetable rosette tart, Rice and zucchini salad with paprika, Zucchini and tomato remoulade, ... See them all 47
Celeriac
Like these other recipes: Normandy seafood stew, Rémoulette of celeriac, Risotto-style celeriac, Celeriac in cream and mustard sauce, Celery soup bourguignonne style, ... See them all 17
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