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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.

41,6804.4/5 for 17 ratings

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Last modified on: October 19^th 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: 515 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
1,223 Kcal or 5,120 Kj	16 gr	22 gr	119 gr
61 %	6 %	2 %	18 %

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 4 people : 1.08 €
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: Mixed salad with curry mayo, Chicken club sandwich, Coleslaw, Seafood feuillantines, Crunchy courgette and mushroom salad, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Celeriac Rémoulade , Celeriac and mushroom gratin, Creamy Winter Vegetable Soup, Potimarron and celeriac autumn soup, ... All
	Raw beetroot: You can check-out other recipes which use it, like for example: Cubed salad, Bistro-style beetroot salad, Raw beetroot salad, Sushi, Beetroot and fried chicken salad, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Two-colour cauliflower salad, Cauliflower tabouleh, Paella, Country vegetable soup, Roasted Cauliflower, ... All

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