Baked vegetables tartar with Sechuan Cress


(For 4 portions)

  • 100gr carrots 
  • 100g beetroot
  • 100gr celeriac
  • 100gr red onion
  • 100gr celery  
  • extra virgin olive oil 
  • salt 
  • soy sauce 
  • 100gr yogurt 
  • Sechuan Cress


Clean all vegetables, cut them into large chunks, arrange them on a tray, season with salt and oil and bake them in the oven for about 15 – max 20 minutes at 180°C. Once cooked, let them cool well, chop with a knife and add the parsley. Season the yogurt with oil and salt. Napping the plate with the yogurt, arrange one quenelle of vegetable tartare and finish with Sechuan Cress.   

Recipe: Pier Giorgio Parini

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