Fennel and Turnip Crudites with Fennel Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You don't often see turnips served raw, but they're crisp, sweet, and surprisingly tasty. At the market, look for small fennel bulbs and small turnips. They'll be tender and have a mild flavor. Ingredients:
3 tablespoons fennel seeds |
2 teaspoons 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:
1. 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.
2. Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
3. Serve vegetables with fennel salt.
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