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.
72K 4.2/5 based on 24 reviews
Last modified on: October 19th 2014
Keywords for this recipe:For 4 people, you will need:
- 1
¼ cup courgette - 2
¼ cup raw beetroot - 3
¼ cup carrot - 4
¼ cup radishes - 5
¼ cup celeriac - 6
¼ cup cauliflower - 7
1 garlic clove - 8
1 shallot - 9
0 kg Mayonnaise - 10
chives - 11
2 tablespoons Herb olive oil (optional)
Change measures:
Times for this recipe
Preparation: 49 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 | 20 9 % | 20 2 % | 340 50 % | 3,290 170 % | 13,780 170 % |
| Per 100 g | 5 2 % | 4 0 % | 70 10 % | 680 30 % | 2,840 30 % |
| Per person | 6 2 % | 5 1 % | 90 10 % | 820 40 % | 3,440 40 % |
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.
This recipe uses (among others)
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Green bean and potato salad with paprika, Cucumber and salmon salad, Avocado with Sautéed Prawns , Avocado with Tuna, Mixed salad with curry mayo, ... See them all 22
Radishes
Like these other recipes: Valay salad, Prawn salad with a crunch, Crunchy verrines, Rillettes stuffed mushrooms, Pan bagnat, ... See them all 29
Courgette
Like these other recipes: Green hummus, Eggs with tomatoes and courgettes, Pollack fillet baked with rice and vegetables., Langoustine gratin, Cubed salad, ... See them all 45
Celeriac
Like these other recipes: How to prepare celeriac, Celeriac Rémoulade , Leek and celery soup, Celeriac and parsley soup, Risotto-style celeriac, ... See them all 17
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