Beetroot with crème fraîche and fennel

Fairlady
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

24.00 beetroots — baby
1.00 lemon — or orange, zest only
60.00 ml onion — finely chopped
butter — for frying
200.00 ml crème fraîche — or thick cream
2.00 ml cornflour
fennel — finely chopped
salt and freshly ground black pepper — to taste
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Method:

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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