This is another recipe of mine for vegetable tartare. I prepared it from celeriac root but I also added tofu cheese, pesto, pine nuts and roasted onion to it. I chose not to serve the tartare with egg yolk, instead I used green pesto, which made the tartare completely vegan.
Ingredients for celeriac tartare.
- 600 g celeriac root
- 360 g tofu cheese
- 1 and 1/2 teaspoon of salt
- 3 tablespoons of sunflower oil
- a pinch of white pepper
- 1 teaspoon of chopped chili pepper
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- green pesto, pine nuts, roasted onion
How to make celeriac tartare.
Cut the celeriac and tofu cheese into 2-centimeter big cubes. Mix with oil and 1 teaspoon of salt then put in an heat-resistant dish. Cover with aluminium foil or a lid and place in an oven preheated to 180 degrees Celsius for 1.5 hours. Make sure to stir at least once during baking. Once baked, cool it slightly and chop it very finely.
Put the chopped ingredients in a bowl, add 1/2 teaspoon of salt, pepper, olive oil, finely chopped chili and lemon juice to it and mix. Serve the tartare with pesto, roasted onion and pine nuts.
Good to know when making celeriac tartare.
I peeled the celeriac before placing it in the oven.
To bake the celeriac I used sunflower oil but you can also go for olive oil.
Celeriac and tofu tartare can be served just by itself, with bread or as an addition to other dishes.
Are you looking for vegetable tartare recipes? If so, try our recipe for Tartare from baked vegetables.