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.
78 K 4.2/5 (24 reviews)
50 min.
Easy
4 people
11 IngredientsLast modified on: October 19th 2014
For 4 people, you will need:
- 1
1.8 oz courgette - 2
1.8 oz raw beetroot - 3
1.8 oz carrot - 4
1.8 oz radishes - 5
1.8 oz celeriac - 6
1.8 oz cauliflower - 7
1 garlic clove - 8
1 shallot - 9
5.3 oz mayonnaise - 10
chives - 11
2 tablespoons herb olive oil (optional)
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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.
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 | 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 % |
How much will it cost?
- For 4 people : 1.00 €
- 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, Avocado with Tuna, Coleslaw, Eggs with mayonnaise, Rice and zucchini salad with paprika, ... See them all 23
Radishes
Like these other recipes: Tomato ladybirds, Purple sprouting broccoli and endive salad, Crunchy spring salad, Red mixed pickle, Rice and fresh spinach salad, ... See them all 29
Courgette
Like these other recipes: Sautéed green vegetables, Crunchy courgette and mushroom salad, Pollack fillet baked with rice and vegetables., Quick stuffed courgettes, Minestrone, ... See them all 46
Celeriac
Like these other recipes: Celery and avocado salad, Potimarron and celeriac autumn soup, Normandy seafood stew, Celery soup bourguignonne style, Leek and celery soup, ... See them all 17
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