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.
87 K 4.2/5 (24 reviews)
Grade this recipe:
Keywords:
Last modified on: October 19th 2014
For 4 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 : Stage 1
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 : Stage 2
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...

Stage 3
Vegetable tartare : 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
Vegetable tartare : Stage 4
Transfer the prepared vegetables to a bowl as you go.

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

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

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

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

Stage 9
Vegetable tartare : Stage 9
Gently remove the ring...

Stage 10
Vegetable tartare : 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.
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 recipe20 RDI=9 %20 RDI=2 %340 RDI=50 %3,290 RDI=170 %13,780 RDI: 170 %
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 4 people : 1.00 €
  • 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
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011542 K4.6 1 hour 35 min.
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
September 7th 2018329 K4.6 2 hours
Four-tier glasses
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
June 2nd 2015272 K5 1 hour 40 min.
Tomato sauce (for pizzas)
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
October 19th 2010537 K4.3 1 hour 15 min.
Preserved tomatoes
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21th 2011353 K4.8 5 hours 6 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