Fennel and Turnip Crudites with Fennel Salt

Fennel and Turnip Crudites with Fennel Salt
Fennel and Turnip Crudites with Fennel Salt
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Low Fat Vegetarian Low Cal High Fiber Fennel Turnip Winter Low Cholesterol Bon Appétit
  • 2 teaspoons coarse sea salt
  • Carbohydrate 3 g(1%)
  • Fat 0 g(1%)
  • Fiber 2 g(6%)
  • Protein 1 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 54 mg(2%)
  • Calories 16

Preparation 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.

Preparation 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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