Carrot tartare

Carrot tartare

Total: 40 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / person: 185 kcal
, Fat: 13 g
, Carbohydrate: 13 g
, Protein: 3 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

500 g carrots (e.g. ProSpecieRara Gniff)
½ tbsp lemon juice
½ tbsp oil
1 pinch salt
a little pepper
1 tbsp olive oil
2 tbsp soy sauce

Tartare

2 tbsp mayonnaise
½ tbsp mustard
1 tsp lemon juice
50 g gherkins, cut into cubes
20 g capers, finely chopped
1 shallot, finely chopped
¼ tsp salt

To serve

50 g Micro greens (e.g. aromatic)
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How it's done

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Carrots

Using a peeler, shave approx. 50 g worth of strips from a carrot and place in a bowl. Add the lemon juice and oil, season, set aside. Dice the remaining carrots. Heat the oil in a pan, add the diced carrots, sauté for approx. 5 mins. Pour in the soya sauce, cover and cook for approx. 15 mins. until soft, leave to cool.

Tartare

In a bowl, mix the mayonnaise with all the other ingredients up to and including the salt. Mix in the now cool diced carrots.

To serve

Using a cutter (approx. 8 cm in diameter), arrange the tartare on plates. Top with the reserved carrot strips and micro greens.

Good to know
Serve with: Toasted bread

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