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
Instructions
Crispy Veggies with Fennel Pollen Dipping serves 6 original recipe by de-ma-cuisine.com.
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