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.
40,1524.4/5 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.

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

% 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?

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)
MayonnaiseMayonnaise: You can get more informations, or check-out other recipes which use it, for example: Chicken club sandwich, Green Piedmont Salad, Cocktail sauce, Mixed salad with curry mayo, Crab Cakes, ... All
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Celeriac soup with mustard, Potimarron and celeriac autumn soup, Normandy seafood stew, Celeriac Rémoulade , ... All
Raw beetrootRaw beetroot: You can check-out other recipes which use it, like for example: Raw beetroot salad, Crunchy spring salad, Beetroot and cream cheese verrines, Beetroot and fried chicken salad, Sushi, ... All
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , How to prepare cauliflower, Creamy risotto with vegetables , Warm autumn salad, Crunchy spring salad, ... All

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