Fennel and Turnip Crudites with Fennel Salt

Name: Fennel and Turnip Crudites with Fennel Salt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons coarse sea salt; 2 smalls fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise with core intact, small fronds reserved for garnish; 3 Tbsps fennel seeds; 2 smalls turnips, peeled, each cut into 1/2-inch-thick wedges

Fennel and Turnip Crudites with Fennel Salt might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, primal, and whole 30 recipe has 46 calories, 2g of protein, and 1g of fat per serving. This recipe serves 6. A mixture of coarse sea salt, turnips, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in color, about 3 minutes.

Ingredients you will need

Fennel Seeds

Equipment you will use

Frying Pan

Add coarse salt; stir to blend.

Ingredients you will need

Coarse Salt

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.

Ingredients you will need

Fennel Seeds

Arrange fennel slices and turnip wedges on platter; garnish with fennel fronds.

Ingredients you will need

Fennel