How To Cook Carrot Tartare

How To Cook Carrot Tartare

Ingredients

This dish treats carrots like they are ground meat, with all the classical garnishes for a tartare.

Start with very fresh carrots. Cut off the tops and bottoms and peel them. Then,

cut the carrots into smaller pieces and put them in a food processor. Pulse the

carrots until they are uniform and fairly small (think ground beef).

In a bowl, combine the classic garnishes for a steak tartare: egg yolk (pasteurized, because the egg will be consumed raw), Dijon mustard, anchovies, finely minced shallot, diced capers, and diced cornichon. Mix well. Add lemon juice, Worcestershire sauce, and olive oil.

Add carrots to the dressing and stir everything together. Taste for flavor and add salt and pepper—and more olive oil, if necessary.

The first layer of the tartare is avocado. Dice the avocado, adding lemon juice to keep it from discoloring. Add salt and pepper to season it.

Spoon the avocado into the bottom of a ring mold and use a fork to press it down into a uniform layer. Then, add the carrot tartare in a layer on top. Again, press it down so that it’s uniform. Lift the ring mold to reveal the circularly stacked avocado and carrot tartare.

Briefly fry the tops of the carrots in 350-degree oil until they’re crispy (when the bubbling subsides). Drain the carrot tops on a paper towel.

On top of the tartare, add microgreens, such as arugula. Also add the fried carrot tops. You can also use parsley as an optional garnish. Drizzle olive oil around the plate.