Vegetable and Herb Tartare in Polenta Coat

Peel or wash the vegetables and cut into fine cubes. Steam and squeeze well. Then mix with yogurt, sour cream, herbs and spices until smooth. Soak the gelatine, dissolve in some vegetable stock and stir into the mixture. Finally, fold in the half-beaten cream. Polenta coat: Boil milk with butter and add polenta. Season with salt, pepper and nutmeg and let stand for about 20 minutes. Finally stir in the soaked gelatine and spread on cling film to a thickness of 3 – 5 mm and leave to cool. Then cut into the terrine or dario moulds, fill in the tartar, chill for approx. 4 hours and arrange decoratively with leaf salads.

Preparation Tip:

Instead of milk, vegetable stock can be used to cook the polenta.

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