Carrot Moon : A Vegan Delight

Vegan Recipe for Carrot Moon Tartare

Ingredients

• 3 Orange carrots
• 2 Yellow carrots
• 1 White onion
• 50g Hazelnuts, roasted
• 50g Dill
• 50g Gherkin
• 200 ml Plain soy yogurt
• 2 Lemons, juice and zest

Preparation 

1. Peel and cut the carrots in half. Peel and cut the onion in wedges. Season with salt, pepper, and olive oil.
2. Roast the carrots and onion in the oven at 220°C for around 10 minutes, add a bit of water to the tray, cover with foil, and keep cooking until they are roasted but still firm. Let cool.
3. Once they are cold, chop them as a tartare. Chop the hazelnuts and gherkin as well, separately.
4. Chop the dill and blend it in a blender with the soy yogurt to create a sauce, adjust taste with lemon juice, salt, and pepper.
5. Mix the carrots, hazelnuts, gherkin, and freshly grated lemon zest together to create a tartare.
6. Dress the tartare, garnish with the dill sauce.

About the Chef
Chef Sara Bussetti started in the food industry at the age of 23 after having spent a few years at an art heritage university. After graduating in 2007 from ALMA, the School of Italian Culinary Arts, Sara started her career working in Michelin star and gastronomic restaurants in Italy, leaving eventually for France, then Spain, the United States, and Ireland.

A three-year experience as a private chef gave her the opportunity to work with many VIPs from the show-business industry while refining her knowledge and skills of products, spices, and techniques from all over the world.

For the last five years she has been working in Clinique La Prairie - Montreux, a high-end luxury spa, hotel, & clinic recognized worldwide as a leader in longevity with a holistic approach to medical wellbeing. She started as Sous Chef, but now she is Chef, in charge of an international team of twenty five.

Chef Bussetti is also in charge of the development and teaching of vegan and vegetarian courses at Culinary Arts Academy. 
The Swiss Grand Diploma in Vegetarian Culinary Arts is a complete course on vegan and vegetarian cooking, teaching techniques for basic cooking to more sophisticated and gastronomic cuisine. This program develops the knowledge and skills needed to work professionally in the gastronomic industry. Students learn traditional as well as modern techniques, and go on to develop new recipes under the guidance of the chef instructor and with the support of fellow classmates. Skills include creating full vegan/vegetarian menus for large groups, as well as smaller portions for a bistro restaurant environment. Students learn how to prepare orders, manage a team, plate meals, and meet guests’ requests. The objective is to give students all the knowledge needed to succeed as professionals in the vegetarian and vegan cuisine industry, which is growing rapidly worldwide.