I confess: I love tartare!!

The acidity, the texture, somehow a touch sweet and savory, just an amazing punchy dish!

How happy I was when I made this carrot version, believe me: it’s amazing!!

Try this really surprising new way of eating your carrots!

for 2 people


  • 2 medium carrots
  • 1 onion
  • 1 shallot
  • 1 tablespoon tapioca starch (or corn starch)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon tomato extract
  • 1 tablespoon olive oil
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • ½ teaspoon worcestershire sauce
  • Salt and pepper
  • Tabasco sauce to taste


Roast the whole carrots and onion, with skin, at 180°C for about 40 minutes;

Take the roasted vegetables out of the oven and let it cool down for 30 minutes or overnight in the fridge;

Peel the carrots and onions and save for later. You can freeze it in a bag to use in left over veggie stock later on;

Chopp the roasted carrots and onions, raw shallot and capers with the knife or with a small blender;

Season everything with mustard, tomato extract, olive oil, lemon juice, worcestershire sauce, salt and pepper;

Add the tapioca starch and mix well with a spoon.

Adjust salt, pepper and spice to taste and mold the tartar in round cutters or serve with a spoon in small bowls;

I served mine with some tapioca cheese crackers but you can go for some roasted chickpeas or whole grain crackers.



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