Yacon tartare with tomato, shallot & lime, served with capers, chives & rocket

We’re Smart by Frank Fol – The Vegetables Chef®

Serves: 4
Course: Starter or Main dish
Preparation time: 20 minutes
Techniques: Boiling, Raw, Tartare, Deep frying

Ingredients

• 1 medium red Morado yacon
• 2 large plum tomatoes
• 2 small shallots
• 1 small clove garlic
• 40 g small capers
• A few sprigs fresh chives
• 1 lime (juice)
• 60 g fresh rocket (arugula)
• Olive oil
• Freshly ground black pepper
• Coarse sea salt

Preparation

Tartare

• Remove the stem from the tomatoes, score a cross on top, and blanch for 20 seconds in hot water. Transfer to cold water, then peel off the skin in large strips. Place the skins on a dry plate to dehydrate. (Alternatively, microwave the skins for 30 seconds at 600W for a quick crispy effect.)
• Quarter the peeled tomatoes and remove the seeds. Blend the seeds with the juice of 1 lime in a small blender, then pass through a fine sieve. Dice the tomato flesh into small cubes.
• Peel the yacon and slice into ½ cm rounds. Cook in salted water for 15 minutes, then cool and cut into small cubes.
• Finely chop the shallots and chives.
• Mix the lime–tomato sauce with the diced tomato and yacon (50/50), chives, and shallot to form the tartare. Adjust seasoning with pepper and salt if needed.

Capers

• Pat the capers dry and fry them in oil at 140 °C until crispy.
• Drain on kitchen paper and season lightly with salt.

Finishing

Arrange some rocket on each plate.
•    Place the tartare in a ring mould at the centre.
•    Garnish with the tomato skins around and top with crispy capers.
•    Optionally, drizzle a little olive oil over the rocket.

💡 Tip: Add a touch of mustard to the tartare for an extra spicy kick.