Rory's Carrot Tartare

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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