Crunchy mild raw beets sliced paper thin, savory fennel seeds & rich earthy morels on top of creme fraiche…what’s not to love?

Drink Pairings: Gruner Veltliner from Austria or an Oregon Pinot Noir

Ingredients:                           (Makes 4 Servings)
1 Red Beet
1 Golden Beet
Fronds from one Fennel Bulb
2 cups Fresh Morel Mushrooms
2 tsp Fennel Seed
1 cup Chicken Stock
2 tsp Lemon Juice, freshly squeezed
4 tbsp Crème Fraiche
2 tsp Sherry Vinegar
Unsalted Butter
Olive Oil
Salt

Directions:
1. Lightly toast the fennel seeds until aromatic in a dry pan, tossing frequently.

2. Saute the morels in butter (Butter Sautéed Morels Recipe).

3. Simmer the chicken stock on the stove until it almost reaches a syrup consistency.

4. Wash & peel the beets. Slice them as thin as possible using a mandolin or v-slicer.

5. Toss the beats in separate bowls with 1 ½ tsp of the chicken broth, a tsp of lemon juice and a 1tsp sherry vinegar, 1 tbsp of olive oil added to each.

6. Cut the fennel fronds off the bulb, then rinse & dry them.

7. Add most the fennel fronds, a couple pinches of salt, pepper and 1 tsp fennel seed to each bowl of beets.

8. Spread a tbsp of crème fraiche on each plate.

9. Plate the beets together along with the butter sautéed morels.

10. Sprinkle with a little fleur de sel, fennel seed, the remaining fennel fronds, and a drizzle of olive oil.

11. Serve.

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Morel Mushroom Recipes
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