Photo by Marcus Nilsson
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.
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 2
Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.
Step 3
Serve vegetables with fennel salt.
Recipe notes
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