You do not most steadily glance turnips served raw, but they’re crisp, candy, and surprisingly tasty. On the market, gape for diminutive fennel bulbs and diminutive turnips. They will be refined and absorb a refined flavor.
Substances
3 tablespoons fennel seeds
2 teaspoons coarse sea salt
2 diminutive unique fennel bulbs, trimmed of tricky outer leaves, bulbs thinly sliced lengthwise with core intact, diminutive fronds reserved for garnish
2 diminutive turnips, peeled, each nick into 1/2-fade-thick wedges
Preparation
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Step 1
Hotfoot fennel seeds in diminutive dry skillet over medium warmth unless very fragrant and a cramped bit of darker in color, about 3 minutes. Add coarse salt; crawl to blend. Take hang of away from warmth; chilly. Switch fennel seed mixture to spice mill; grind unless fennel seeds are proper coarsely chopped (cease no longer grind to powder). DO AHEAD: Could well moreover be made 2 days ahead. Retailer airtight at room temperature.
Step 2
Organize fennel slices and turnip wedges on platter; garnish with fennel fronds.
Step 3
Encourage greens with fennel salt.
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