Fennel and Turnip Crudites with Fennel Salt
Bon Appétit | February 2008
Yield: Makes 6 servings

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

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.