Crispy Veggies with Fennel Pollen Dipping

Name: 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 fennel pollen; * 1 tsp red wine vinegar; * 1 tsp to 1 tbsp olive oil