Crispy Veggies with Fennel Pollen Dipping

Ingredients

• * 2 potato, chopped
• * 1 fennel bulb, core removed, chopped
• * 2 carrot, chopped
• * 2 beet, peeled and chopped
• * 1 tbsp olive oil, divided
• * pinch salt
• * pinch pepper
• * 1 lemon wedge serving
• * sauce: 1/8 to 1/4 c buttermilk (1 tbsp white vinegar and fill to 1/4 c
• with milk stir and let sit for a few minute)
• * 1/4 c greek yogurt
• * 2 tbsp mayonnaise
• * 1/2 stalk green garlic, diced
• * 2 pinch salt
• * pinch pepper
• * pinch fennel pollen
• * 1 tsp red wine vinegar
• * 1 tsp to 1 tbsp olive oil

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