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Fennel and Turnip Crudites with Fennel Salt Recipe

Fennel and Turnip Crudites with Fennel Salt Recipe

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Fennel and Turnip Crudites with Fennel Salt

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Ingredients:

Serving

3 tbsp fennel seeds
2 tsp coarse sea salt
2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish
2 small turnips, peeled, each cut into 1/2-inch-thick wedges

Directions:

Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in color, about 3 minutes. Add coarse salt; stir to blend. Remove from heat; cool. Transfer fennel seed mixture to spice mill; grind until fennel seeds are just coarsely chopped (do not grind to powder). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
Serve vegetables with fennel salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	27.79 Kcal (116 kJ)
Calories from fat	3.92 Kcal
		% Daily Value*
Total Fat	0.44g	1%
Sodium	811.62mg	34%
Potassium	249.58mg	5%
Total Carbs	5.46g	2%
Sugars	0.81g	3%
Dietary Fiber	2.74g	11%
Protein	1.06g	2%
Vitamin C	9.6mg	16%
Iron	0.9mg	5%
Calcium	60.4mg	6%

Amount Per 100 g
Calories	43.26 Kcal (181 kJ)
Calories from fat	6.09 Kcal
		% Daily Value*
Total Fat	0.68g	1%
Sodium	1263.54mg	34%
Potassium	388.56mg	5%
Total Carbs	8.5g	2%
Sugars	1.27g	3%
Dietary Fiber	4.26g	11%
Protein	1.65g	2%
Vitamin C	14.9mg	16%
Iron	1.5mg	5%
Calcium	94mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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