Vegetarian Tartare
Vegetarian tartare - Fresh eye-catcher with a difference
Healthy, because
Even smarter
Nutritional values
The valuable omega-3 fatty acids from flaxseed oil have positive effects on blood pressure and cholesterol levels. Thus, they support the cardiovascular system and have an antibacterial and anti-inflammatory effect.
You can also prepare vegetarian tartare outside the asparagus and wild garlic season. Then replace the asparagus, for example, with beets, and the wild garlic with basil.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 ozs white Asparagus
- 7 ozs Radish
- ½ Cucumber
- 1 shallot
- salt
- ¼ tsp coconut sugar
- ½ tsp coarse Mustard
- 2 Tbsps Vinegar
- 2 Tbsps flaxseed oil
- 1 parsley
- 1 Chervil
- ¼ oz Wild garlic
- 7 ozs Sour cream (or Greek yogurt)
- 2 Tbsps Crème fraiche
- 1 Tbsp lemon juice
- peppers
- 1 colorful Cress
Kitchen utensils
Preparation steps
For the tartare, clean and peel asparagus, cut off woody ends. Clean and wash radishes and cucumber. Peel cucumber as desired, cut in half lengthwise, remove seeds and set aside. Halve and peel shallot.
Finely dice the prepared ingredients. Mix with salt, sugar, mustard, vinegar and oil and leave until ready to serve.
For the sauce, wash herbs, shake dry and pluck finely. Finely puree with sour cream, crème fraîche, lemon juice, cucumber seeds, a little salt and pepper.
Arrange the vegetarian tartare in the center of the plates with the help of a serving ring and spread the herb sauce around it. Cut the cress from the bed and sprinkle on top.
