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.
41,6804.4/5 for 17 ratings
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Last modified on: October 19th 2014

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationStart to finish
49 min.49 min.
Keeping: Should be eaten right away, once assembled.
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Step by step recipe

Stage 1 - 40 min.
Vegetable tartare : Photo of step #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 : Photo of step #2
Cut the vegetables (apart from the shallot, garlic and cauliflower) into thin sticks...

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

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

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

Stage 7 - 1 min.
Vegetable tartare : Photo of step #7
...then the mayonnaise and mix well.

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

Stage 9
Vegetable tartare : Photo of step #9
Gently remove the ring...

Stage 10
Vegetable tartare : Photo of step #10
...and garnish with a parsley leaf.

You could also pour a trickle of herb olive oil around the tartare.

Serve right away.


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 valueProteins CarbohydratesFats
1,223 Kcal or 5,120 Kj16 gr22 gr119 gr
61 %6 %2 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
238 Kcal or 996 Kj3 gr4 gr23 gr
12 %1 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
306 Kcal or 1,281 Kj4 gr6 gr30 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).

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Based on a recipe by Alain Passard.

More recipes?

This recipe uses (among others)
MayonnaiseMayonnaise: 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
CeleriacCeleriac: 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 beetrootRaw 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
CauliflowerCauliflower: 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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