Fennel and Turnip Crudites with Fennel Salt
A fresh and crisp appetizer featuring thinly sliced fennel bulbs and turnip wedges, served with a fragrant homemade fennel salt seasoning. Perfect for entertaining or as a healthy snack.
6 servings
16 min
Ingredients
- •3 tablespoons fennel seeds
- •2 teaspoons coarse sea salt
- •2 whole fresh fennel bulbs
- •2 whole turnips
- •peeled
- •each cut into 1/2-inch-thick wedges
Cooking Instructions
- 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.
10 min
- 2.
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
5 min
- 3.
Serve vegetables with fennel salt.
1 min
