Beetroot with crème fraîche and fennel

Ingredients 8
Servings 1


Serving Change
  • 24
    baby beetroot
  • 1
    lemon or orange, peel and juice
  • 60
    finely chopped onion
  • butter for frying
  • 200
    crème fraîche or thick cream
  • 2
  • bunch fresh fennel, finely chopped
  • salt and milled black pepper to taste


Wash beetroot and twist off leaves, leaving a little tuft of stem. Steam until tender, about 40 minutes. Remove a thin strip of lemon peel and blanch, refresh and drain it. Set aside. Sauté onion in butter, add crème fraîche and cornflour mixed with a little cold water. Boil, uncovered, until reduced, add fennel, reserving some for garnish, and season to taste. Cool beetroot and slip off skins. Steam to heat through and add a good squeeze of lemon juice. Spoon sauce over, garnish with fennel and lemon peel and serve at once.


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