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Fennel and Turnip Crudites with Fennel Salt

Name: Fennel and Turnip Crudites with Fennel Salt
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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