Winter Slaw with Pumpkin and Fennel Seed Cream

Serves 4
1/2 beetroot
1/2 celeriac 
1 carrot
1 parsnip
1 Savoy cabbage 
4 black radish 
2 apples 
Pumpkin and fennel seed cream
2 tbsp fennel seeds
50g pumpkin seeds
200g creme fraiche
1 lemon zested and squeezed 
A good glug or two of extra virgin olive oil 
First make the cream.  Toast the pumpkin and fennel seeds for a few minutes until smelling fragrant.
Blend all the ingredients together with a stick blender until smooth (or if you have a spice grinder you can process the seeds then stir all together). 
Add as much oil as you need until you get a consistency similar to double cream.  
How you chop the vegetables is up to you.  You can grate them coarsely or slice into matchsticks.  
Mix all together, using clean hands to massage the cream through the slaw.
Season well with plenty of salt, taste and adjust, and serve drizzled with olive oil and a scattering of pumpkin seeds.