Yellow carrot tartar
for 4 people
  • 350g yellow carrots
  • 15ml apple balsam (milder than apple vinegar)
  • 2-3 tbsp coarse mustard 
  • 2 tbsp rapeseed oil 
  • cayenne pepper
  • horseradish (from the glass)
  • salt
  • approx. 2 tbsp coconut milk
  • cress for decoration

This goes perfectly as a vegetarian starter, tastes of course also with carrots of other colours :)

For the puree:

  1. Put two carrots aside for the puree. Peel them, cut them into small pieces and cook them in salted water with 1 pinch of sugar until soft (about 15 minutes, should really be quite soft).

  2. Puree the carrots with coconut milk, salt and pepper. Add some water if necessary until a nice creamy consistency is reached.

For the tartar:

  1. Blanch the other carrots, whole and unpeeled, in salted boling water for about 7 minutes and allow to cool, cut off the ends and chop finely.

  2. Mix with the mustard, rapeseed oil, apple balsam, cayenne pepper and horseradish and leave to infuse for about 2 hours.

  3. Arrange on the plate and pour the puree over it, decorate with cress.

Balancing effect on:
Sacral chakra
Balace your energy
Food for the soul
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