Carrot Tartare from Executive Chef Robert Ash of Fairmont Banff Springs

This week’s featured recipe comes from Chef Robert Ash of Fairmont Banff Springs. This Carrot Tartare recipe utilizes all components of the carrot, providing a zero waste dish that is not only sustainable, but is also healthy and delicious.

Fairmont Banff Springs carrot tartare

Carrot Tartare


– 1kg Carrots
– 50g Sugar
– 50g Apple cider vinegar
– 50-100ml Grapeseed oil, plus more for frying
– 1 Egg
– 25g Capers
– 40g Shallot, finely minced
– 35g Grainy mustard
– 25g Dill, chopped
– ½ Lemon, juiced and zested
– 25g Corn starch


1. Peel the carrots using a thick peeler and save the peels. Use a mandolin to thinly slice one carrot for pickling. Juice the remaining carrots, reserving the pulp. Simmer the juice in a saucepan over medium heat until reduced to a syrup; set aside.

2. Combine the sugar and vinegar in a small saucepan over medium heat until the sugar dissolves. Remove from heat, add carrot slices, and let cool to room temperature.

3 Heat 1 tablespoon of grapeseed oil in a frying pan; fry the egg until the whites are crispy. Transfer to a blender cup. Return pan to heat and fry capers; add to the blender cup. Add half the shallots, half the mustard, half the dill, and half the lemon juice and zest. Blend while slowly drizzling in grapeseed oil until the mixture is thick and emulsified (you may not need all
the oil).

4. Heat 2 tablespoons of grapeseed oil in a frying pan over medium-high heat. Toss carrot peels in corn starch and fry them until crisp. Transfer peels to a paper towel-lined plate.

5. Combine juice pulp, remaining shallot, mustard, lemon juice, and zest; mix well. Add just enough aioli mixture to make it bind.

6. Place a little carrot syrup in the centre of the serving plate. Scoop the tartare with 2 spoons, forming it into an egg-like shape; place it on the syrup. Scatter the crispy carrot peels and carrot pickles around the plate. Garnish with dill.