🍽️ Fresh Spring Vegetarian Tartare

Name: Fresh Spring Vegetarian Tartare
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g white asparagus; 200 g radishes; 0.5 cucumber; 1 shallot; salt; 0.25 tsp coconut blossom sugar; 0.5 tsp coarse mustard; 2 tbsp vinegar; 2 tbsp flaxseed oil; 1 sprig parsley; 1 sprig chervil; 10 g wild garlic; 200 g sour cream (10% sour cream); 2 tbsp crème fraîche (20 g each); 1 tbsp lemon juice; pepper; 1 box mixed cress

187 kcal · 30 min · 4 servings

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Ingredients

200 g white asparagus
200 g radishes
0.5 cucumber
1 shallot
salt
0.25 tsp coconut blossom sugar
0.5 tsp coarse mustard
2 tbsp vinegar
2 tbsp flaxseed oil
1 sprig parsley
1 sprig chervil
10 g wild garlic
200 g sour cream (10% sour cream)
2 tbsp crème fraîche (20 g each)
1 tbsp lemon juice
pepper
1 box mixed cress

Instructions

1. Thoroughly wash the asparagus.
2. Peel the asparagus carefully.
3. Cut off the woody bottom ends of the asparagus.
4. Wash the radishes and the cucumber.
5. Decide whether you want to peel the cucumber.
6. Cut the peeled or unpeeled cucumber lengthwise into two halves.
7. Remove the seeds from the cucumber halves.
8. Set the prepared cucumber aside.
9. Cut the shallot in half.
10. Peel the shallot halves.
11. Finely dice the prepared asparagus.
12. Finely dice the radishes.
13. Finely dice the cucumber.
14. Finely dice the shallot.
15. Place the diced ingredients into a bowl.
16. Season the mixture with salt.
17. Add a little sugar.
18. Add mustard to the mixture.
19. Add vinegar to the mixture.
20. Add oil to the mixture.
21. Mix all ingredients well together.
22. Let the mixture marinate until serving time.
23. Wash the herbs thoroughly.
24. Shake the herbs dry.
25. Tear the herbs into small pieces.
26. Place the herbs into a blender or food processor.
27. Add sour cream.
28. Add crème fraîche.
29. Add lemon juice.
30. Add the cucumber seeds.
31. Season the sauce with a little salt.
32. Season the sauce with pepper.
33. Blend all ingredients until smooth.
34. Take a serving ring.
35. Place the serving ring in the center of a plate.
36. Fill the vegetarian tartare into the serving ring.
37. Carefully remove the serving ring.
38. Spread the herb sauce around the tartare on the plate.
39. Cut the cress from the bed.
40. Sprinkle the cress over the tartare.

Nutrition per serving

kcal: 187
Protein: 4 g · Fett/Fat: 16 g · Carbs: 7 g