Contributing Monkie vegalicious
Published on March 21, 2009
Zucchini Tartar with Paprika-Raspberry Puree (vegan)
Recipe by Veganlicious
The simple flavor of the raw grated zucchini is pepped up with the paprika and raspberry puree. This recipe does taste as lovely as it looks.
Serves 2 people
For the Ingredients:
1 large or 2 medium zucchini, grated
4 pieces chives, sniped finely
1/4 tsp. nutmeg
for the puree
2 tbs. paprika puree
2 tbs. raspberry puree or sauce
2 tbs. olive oil
2 tbs. rice wine vinegar
Step 1 Grate the zucchini into a colander.
Step 2 Sprinkle it with salt and allow the liquids to drain out for 1/2 an hour.
Step 3 Squeeze out any remaining liquid and rise well with cold water
Step 4 Once again, squeeze out any excess liquid.
Step 5 Sprinkle with nutmeg and some of the chopped chives. (Hold enough chives aside to use for garnishing.
Step 6 Place in a round form and allow to sit in the refrigerator until needed.
Step 7 Meanwhile, puree the ingredients for the paprika raspberry puree together in a blender.
Step 8 Place 2 or 3 tablespoons of puree on a plate, set the zucchini round in the middle.
Step 9 Garnish with the chives and serve.
If you don’t have raspberry puree, any berry puree or sauce would be a fine alternative.