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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.

41,7514.4/5 for 17 ratings

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Last modified on: October 19^th 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: 1,545 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
49 min.	49 min.

Keeping: Should be eaten right away, once assembled.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,670 Kcal or 15,366 Kj	47 gr	66 gr	357 gr
184 %	18 %	6 %	54 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
238 Kcal or 996 Kj	3 gr	4 gr	23 gr
12 %	1 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
306 Kcal or 1,281 Kj	4 gr	6 gr	30 gr
15 %	2 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 12 people : 3.23 €
Per person : 0.27 €

Note : These prices are only approximate

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Source

Based on a recipe by Alain Passard.

More recipes?

This recipe uses (among others)

	Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Crunchy courgette and mushroom salad, Avocado with Tuna, Breton coleslaw, Chicken club sandwich, Mimosa eggs, ... All
	Courgette: You can get more informations, or check-out other recipes which use it, for example: Langoustine gratin, Quick stuffed courgettes, Tagliatelle and courgette spaghetti, carbonara style, Ratatouille confite, Ratatouille, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Normandy seafood stew, Celeriac in cream and mustard sauce, Potimarron and celeriac autumn soup, Rémoulette of celeriac, Celeriac and mushroom gratin, ... All
	Raw beetroot: You can check-out other recipes which use it, like for example: Bistro-style beetroot salad, Beetroot and cream cheese verrines, Raw beetroot salad, Beetroot salad with cashew nuts, Cubed salad, ... All

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