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.
73 K 4.2/5 (24 reviews)
50 min.
Easy
12 people
11 IngredientsLast modified on: October 19th 2014
For 12 people, you will need:
- 1
150 g courgette - 2
150 g raw beetroot - 3
150 g carrot - 4
150 g radishes - 5
150 g celeriac - 6
150 g cauliflower - 7
3 cloves garlic - 8
3 shallots - 9
450 g Mayonnaise - 10
chives - 11
6 tablespoons Herb olive oil (optional) - Total weight: 1,455 grams
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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 | 70 RDI=30 % | 70 RDI=7 % | 1,030 RDI=160 % | 9,870 RDI=490 % | 41,330 RDI: 490 % |
| 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 12 people : 2.90 €
- Per person : 0.25 €
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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: Seafood feuillantines, Surprise bread, Avocado with Sautéed Prawns , Avocado with Tuna, Crunchy courgette and mushroom salad, ... See them all 22
Radishes
Like these other recipes: Rillettes stuffed mushrooms, Warm chicken salad, Crunchy courgette and mushroom salad, Chicken and Avocado Salad, Creamy Winter Vegetable Soup, ... See them all 29
Courgette
Like these other recipes: Fish fillet in express cooking envelope, Quick stuffed courgettes, Greek salad with chicken, Cubed salad, Pollack fillet baked with rice and vegetables., ... See them all 46
Celeriac
Like these other recipes: Risotto-style celeriac, Normandy seafood stew, Bistro celery salad, Celeriac and sesame soup, Celeriac in cream and mustard sauce, ... See them all 17
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