Recipe courtesy of Eric Greenspan
Total:
1 hr 1 min
Active:
1 hr
Yield:
1 serving
Level:
Easy

Ingredients

For the Carrot Puree:
For The Tartare:
For The Carrot and Garlic Salad:

Directions

For the Carrot Puree:

Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.;

For The Tartare:

Mix all ingredients. Refrigerate.;

For The Carrot and Garlic Salad:

Preheat a fryer to 325 degrees F.

Place the garlic in a small saucepot of cold water. Bring to a boil. Strain. Repeat 2 more times. Dry the garlic and fry. Mix fried garlic with other ingredients.

For the Pomegranate Ponzu:

Mix all ingredients.

To serve:

Using a ring mold, place the tartare in the center of the plate. Top with the Carrot and Garlic Salad. Place a line of the carrot puree down the side of the plate. Drizzle all with the Pomegranate Ponzu.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Albacore Tuna Burgers

Recipe courtesy of Food Network Kitchen

Smoked Albacore Loin

Recipe courtesy of James Ruddell

Smoked Pacific Albacore

Recipe courtesy of Bouchon Santa Barbara

Steak Tartare

Salmon Tartare

Recipe courtesy of Robert Irvine

Ahi Tartare

Recipe courtesy of Joey Altman

Tuna Tartare

Recipe courtesy of Lee Hefter

Tuna Tartare

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.