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.
32,6704.4/5 for 17 ratings
Last modified on: October 19th 2014
For 4 people, you will need:
- 1
¼ cup courgette - 2
¼ cup raw beetroot - 3
¼ cup carrot - 4
¼ cup radishes - 5
¼ cup celeriac - 6
¼ cup cauliflower - 7
1 garlic clove - 8
1 shallot - 9
2⁄3 cup Mayonnaise - 10
chives - 11
2 tablespoons Herb olive oil (optional)
Change for:
Measures:
How long does it take?
Time required
| 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?
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.
Nutritional information
How much will it cost?
- For 4 people : 1.08 €
- Per person : 0.27 €
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: Green Piedmont Salad, Crab Cakes, Seafood feuillantines, Tomato ladybirds, Eggs with mayonnaise, ... All |
| Courgette: You can get more informations, or check-out other recipes which use it, for example: Couscous, Small ratatouille with , Italian style gratin, Langoustine gratin, Ratatouille confite, ... All |
| Celeriac: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Rémoulette of celeriac, Celeriac and mushroom gratin, Normandy seafood stew, Celeriac soup with mustard, ... All |
| Raw beetroot: You can check-out other recipes which use it, like for example: Raw beetroot mousse with walnuts, Crunchy spring salad, Cubed salad, Beetroot salad with cashew nuts, Creamy Winter Vegetable Soup, ... All |
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