Carrot Tartare

A very special easter holiday for all food lovers out there!!

Not an extra recipe but a repost from an old one(also carrot based) and so delicious that deserves to be remembered!

I will for sure repeat this one today and I hope you also!!

Carrot Tartare

for 2 people

  • 2 medium carrots
  • 1 onion
  • 1 shallot
  • 1 tablespoon tapioca 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


  1. Roast the whole carrots and onion, with skin, at 180°C for about 40 minutes;
  2. Take the roasted vegetables out of the oven and let it cool down for 30 minutes or overnight in the fridge;
  3. 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;
  4. Chopp the roasted carrots and onions, raw shallot and capers with the knife or with a small blender;
  5. Season everything with mustard, tomato extract, olive oil, lemon juice, worcestershire sauce, salt and pepper;
  6. Add the tapioca starch and mix well with a spoon.
  7. Adjust salt, pepper and spice to taste and mold the tartar in round cutters or serve with a spoon in small bowls;
  8. I served mine with some crackers, but you can go for some panisse fries

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