Fennel and Turnip Crudites with Fennel Salt

Name: Fennel and Turnip Crudites with Fennel Salt
Yield: 4 servings
Ingredients: 1 3 tablespoons fennel seeds; 1 2 teaspoons coarse sea salt; 1 2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish; 1 2 small turnips; 1 peeled; 1 each cut into 1/2-inch-thick wedges

From the kitchen of Carly

Crisp fennel and turnip wedges meet a toasted fennel salt that's fragrant and coarsely ground. The anise notes deepen in the salt, coating each vegetable bite with warming spice. Simple, elegant, and endlessly snackable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

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

Instructions

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.