Vegetable Tartare
Hello! I just found out that a friend is coming over for dinner tomorrow evening. One of the things on my menu is a vegetable tartare, but I can't find a good recipe for it. Yes, I can wing it, but I would like any recipes and/or suggestions you may have or insight into any delicious ones you've ever tasted.
If you have time and would like to take a peek at my vegetarian menu & give me feedback, I would greatly appreciate it as well. :)
1. Puréed Red Lentil Soup (thyme, veggies & garlic) garnished with a dollop of crème fraiche and drizzled with truffle oil & balsamic vinegar
2. Vegetable Tartare with Potato, Celery & Beaufort Crisps (potato pancake style) and an herb salad
3. Braised Baby Vegetables (carrots, onions, corn, etc.) alongside an individual Cheese Soufflé and Mashed Sweet Potatoes (garnet yam)
4. Classic Tiramisu
Thank you so much in advance! Your wisdom is inspiring.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
I have to ask, what on earth is a vegetable tartare?
renzata at 1:21AM on 03/04/09
Hello renzata. It's raw vegetables that are finely chopped and bound together with some sort of sauce. It's starting to appear in more and more restaurants accompanying a meat or fish dish.
Tconrastas at 2:29AM on 03/04/09
are the vegetables brunoise or larger? what kind of sauce cold like a tzadziki ? or a warm sauce such as hollandaise?
Pavlov at 5:44AM on 03/04/09
Hi Pavlov! Thank you for your response. They're brunoise. I've seen it made with a homemade mayonnaise type sauce, but other times it's been with a lemon & olive oil type sauce. The sauce is always cold as this is a cold appetizer. I'm trying to substitute it for a salad, since it's still winter here.
Tconrastas at 7:47AM on 03/04/09
okay - now i understand..... just google up raw food recipes....
i've had a nice tasting raw- mushroom tartare - don't have the recipe.
i like the concept of making raw veggies into something artistic...
years ago i made a raw-pad thai with zucchini noodles and the sauce was a combo of tamarind paste, cashew paste, ginger et al. it was very good.... the recipe was from roxanne's raw food restaurant out in california.
pooch at 11:06AM on 03/04/09
Thank you very much for your help, Pooch. I will look up raw food recipes in Google & see what I find.
Tconrastas at 12:18PM on 03/04/09
Being vegetarian... to me this menu meeds some starch - like a rice or a pasta - and a crispy fresh salad for some mixture of textures.
When I read it It seems it's all soft food - a pureed soup, the tartar which by your description is something pureed too, souffle which is smooth and mashed potatoes which are soft too... sounds too much like baby food.
Be mindful if your vegetarian friends consume eggs or not... some people like me, do not eat eggs and that would rule out your souffle idea.
Good Luck...
Madelyn
KarmaFreeCooking
MadelynRodriguez at 2:27PM on 03/04/09
Definitely didn't know there was such a thing as vegetable tartare either, but it sounds intriguing! It's like the whole carpaccio debate...can veggies/fruit be prepared carpaccio style when the definition says meat? Hard to say...
Hillary
Chew on That
Chew on That at 5:09PM on 03/04/09
Hello, Madelyn. Thank you for your feedback. This is just what I was looking for. I agree with the texture issue, which is why I asked your opinions; however, there is starch with the two potato things. For the vegetable tartare (not my name for it, Hillary :) ), the vegetables do not have to be mushy because it is a brunoise not a purée, hence it depends on the veggies used. The one that I ate was crunchy and fresh. Plus, the potato crisp goes with it. But for the main dish, I agree that texture is an issue. I'll look into doing something besides the mashed sweet potatoes. Any ideas...? Just plain rice? The braised vegetables shouldn't be mushy unless I overcook them...yuck! ;(
Regarding my vegetarian guests, it's me the only vegetarian who will be present, so this menu suits me and my guests won't have a problem with the lacto-ovo element.
Tconrastas at 9:07PM on 03/04/09