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.
86 K 4.2/5 (24 reviews)
Grade this recipe:
Keywords:
Last modified on: October 19th 2014
For 12 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 40 min.
Vegetable tartare
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
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...

Stage 3
Vegetable tartare
..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
Transfer the prepared vegetables to a bowl as you go.

Stage 5
Vegetable tartare
The cauliflower (a purple one here) is better grated.

Stage 6 - 3 min.
Vegetable tartare
Once all the chopped vegetables are in the bowl, add some chives, cut very small...

Stage 7 - 1 min.
Vegetable tartare
...then the mayonnaise and mix well.

Stage 8 - 5 min.
Vegetable tartare
To serve: place a dessert ring in the centre of a plate and fill with the mixture.

Stage 9
Vegetable tartare
Gently remove the ring...

Stage 10
Vegetable tartare
...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 recipe70 RDI=30 %70 RDI=7 %1,030 RDI=160 %9,870 RDI=490 %41,330 RDI: 490 %
Per 100 g5 RDI=2 %4 RDI=0 %70 RDI=10 %680 RDI=30 %2,840 RDI: 30 %
Per person6 RDI=2 %5 RDI=1 %90 RDI=10 %820 RDI=40 %3,440 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, egg, Sulfites, Mustard
How much will it cost?
  • For 12 people : 2.90 €
  • 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)
Other recipes you may also like
Financiers
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.
April 14th 2020342 K 24.6 20 min.
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011312 K4.1 1 hour 25 min.
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8th 2025537 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30th 2021450 K4.6 5 hours 30 min.
How to prepare tomatoes
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).
June 6th 2012343 K 24 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page