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.
Provided by Deborah Madison
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 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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