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!
WHAT YOU WILL NEED:
for 2 people
CRUST:
- 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
HOW TO:
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.