The presentation of this dish is half of what makes it so good. But she's not just a pretty face. Roasting brassicas and root vegetables intensifies the flavors, caramelizes the natural sugars, and creates a perfect foundation for the rich, lemony sauce. Any color beets will work, but the red ones give the best color contrast for presentation. If you don't have fennel, you can substitute shallots or red onion, but the fennel really makes this dish special.
Ingredients: 1 large fennel bulb 2 beets 2 kohlrabi bulbs Canola oil Sea salt Freshly ground black pepper 1 recipe for Lemon Tarragon Sauce (click link or see March 21, 2012)
Method: Wash and trim vegetables. Peeling is optional. Slice vegetables thinly with a mandolin slicer or a very sharp chef's knife (about 1/8 in thick). Brush or rub canola oil in the bottom of a glass or ceramic baking dish. Layer the vegetables in a fan-like pattern, alternating as you go. You can use a spiral pattern in a round dish, starting on the outside edge of the pan. Drizzle a little canola oil over the top of the vegetables and salt and pepper to taste. Bake at 375 degrees for 45 minutes or until the edges brown. Remove from oven and serve with Lemon Tarragon Sauce.