Fennel and Turnip Crudites with Fennel Salt

Ingredients for Fennel and Turnip Crudites with Fennel Salt

• 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

How to make Fennel and Turnip Crudites with Fennel Salt

Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in colour, 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.