Rory's Carrot Tartare

Rory's Carrot Tartare

Find More of Rory's Tips & Recipes at:

Carrot Tartare

This dish concept was created by Daniel Humm and served

table side at his restaurant Eleven Madison in NYC.

What you mix in is what makes the dish.


6 large carrots, with stems on

1 tablespoon apple mustard

1 tablespoon pickled ginger

1 tablespoon fresh grated horseradish

1 tablespoon chopped black olives

1 tablespoon sunflower seeds

1 teaspoon orange zest

1 tablespoon pickled chopped red onion

grain mustard

spicy carrot vinaigrette



Apple Mustard:

3 apples cored and peeled

1 teaspoon brown sugar

2 teaspoons powdered mustard

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 lemon, remove seeds


1.    In a medium pot add 1/2 cup water, apples and lemon.

2.    Simmer until apples are soft. Drain water and remove lemon.

3.    Add brown sugar, nutmeg, cinnamon and mustard.

4.    Blend well in a food processor or blender and keep in refrigerator until needed.


Pickled Onion:

1 red onion

1 cup red wine vinegar

1/2 cup sugar

pickling spice



1.    Cut onion into quarters.

2.    Mix vinegar, sugar and pickling spice. Then add onion and let sit for at least 4 days.


Spicy Carrot Vinaigrette:

2 carrots

1/2 teaspoon ground cumin

1/2 cup carrot juice

4 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon sriracha

1/4 cup olive oil

sea salt to taste


In a blender or food processor mix all together until smooth.


Find More of Rory's Tips & Recipes at:

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega


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