Carrot Tartare

Another recipe is born almost from nothing — from a word accidentally seen somewhere, from a picture imprinted into the memory … The history of this recipe is about the same. At first I came across the mention of a carrot tartar, which is cooked in one of the bars in New York, and was a little surprised: the thought of making this dish from root vegetables simply did not occur.

Carrot Tartare Recipe

carrot tartar

He studied all the recipes that he could find, and although the first test turned out to be quite successful, it did not help me to get rid of the idea that the plate is an ersatz, a secondary dish in its essence, in which meat was replaced with carrots, and change something Still simply forgotten. The second option in this sense turned out to be more successful — it had a «link», something explaining the reason why this carrot was prescribed in this tartar. I share the result with you, although I admit that this is not the end of the story.

Carrot Tartare Best Recipe


  • 2 portions
  • 2 small carrots
  • 1 tbsp. Grated Parmesan
  • A few sprigs of parsley
  • 1/2 shallots onion
  • 2 small cornichons
  • 1/2 tsp Grated ginger
  • 1/2 tsp Coriander
  • black pepper
  • 2 quail yolks

For refueling:

  • 2 anchovies
  • 1 tsp. Mustard
  • 1 tsp. Hot sauce
  • 1 tbsp. Lemon juice
  • 3 tablespoons olive oil

Peel the carrots, cut them large and chop them in a stationary blender in pulsed mode or pass through a meat grinder: ideally you should get a lot of small pieces that will resist the cracking slightly, so the grater will not be useful here. In a small bowl, grate the salted anchovies with a fork, add mustard, a little of any hot pepper sauce, lemon juice and mix it with a fork. Start slowly pour olive oil into the bowl, constantly whipping the contents of the bowl with the same fork to get a homogeneous dressing.

How to stir the chopped carrots with grated cheese, add dressing and stir well. Add finely chopped parsley leaves, chopped shallots and gherkins, finely grated ginger, as well as ground coriander and black pepper, and stir again as needed. Try, if necessary, adding a little of that ingredient, which, in your opinion, is not enough for this tartar, as well as salt, if you do not have enough of that contained in anchovies. Spread the tartar on plates, using a culinary ring or just a slide, on top of each serving lay out on the quail yolk, and immediately serve.

Carrot Tartare

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