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
12 people
11 IngredientsLast modified on: October 19th 2014
For 12 people, you will need:
- 1
2⁄3 cup courgette - 2
2⁄3 cup raw beetroot - 3
2⁄3 cup carrot - 4
2⁄3 cup radishes - 5
2⁄3 cup celeriac - 6
2⁄3 cup cauliflower - 7
3 cloves garlic - 8
3 shallots - 9
2 cups mayonnaise - 10
chives - 11
6 tablespoons herb olive oil (optional)
Change measures:
Times for this recipe
Preparation: 50 min.
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.
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 €
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: Green bean and potato salad with paprika, Avocado with Sautéed Prawns , Green Piedmont Salad, Piedmont salad, Cucumber and salmon salad, ... See them all 23
Courgette
Like these other recipes: Vegetable rosette tart, Vegetable tian, Creamy risotto with vegetables , Vegetable clafoutis, "Au vert" beef, ... See them all 46
Celeriac
Like these other recipes: Celeriac in cream and mustard sauce, Celeriac and parsley soup, Potimarron and celeriac autumn soup, Celeriac and sesame soup, Leek and celery soup, ... See them all 17
Raw beetroot
Like these other recipes: Raw beetroot salad, Sushi, Raw beetroot mousse with walnuts, Beetroot and black radish salad, Cubed salad, ... See them all 14
Other recipes you may also like
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.February 21th 2011256 K 24.2 1 min.
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.February 21th 2011225 K 15 35 min.
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.September 8th 2015125 K 15 30 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015248 K4.3 2 hours 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019625 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.