Find your recipes and restaurants here

Beetroot with crème fraîche and fennel

Ingredients 8
Servings 8


  • 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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.