This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
94 K 4.2/5 (24 reviews)657640
Last modified on: October 19th 2014
For 4 people, you will need:
- 1
50 g courgette - 2
50 g raw beetroot - 3
50 g carrot - 4
50 g radishes - 5
50 g celeriac - 6
50 g cauliflower - 7
1 garlic clove - 8
1 shallot - 9
150 g mayonnaise - 10
Chives - 11
2 tablespoons herb olive oil (optional) - Total weight: 485 grams
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=8 % | 4 g RDI=2 % | 70 g RDI=97 % | 678 kcal RDI=34 % | 2,841 kJ RDI=34 % |
| Per person | 6 g RDI=9 % | 5 g RDI=2 % | 86 g RDI=118 % | 822 kcal RDI=41 % | 3,444 kJ RDI=41 % |
| Whole recipe | 24 g RDI=38 % | 23 g RDI=9 % | 344 g RDI=472 % | 3,290 kcal RDI=165 % | 13,778 kJ RDI=165 % |
How much will it cost?
For 4 people
1.00 €
Per person
0.25 €
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: Broccoli salad with chervil-lemon mayonnaiseBreton SandwichMacédoine of vegetablesMixed salad with curry mayoGreen bean and potato salad with paprika See them all 23 (23)
Raw beetroot
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.