Recipe information
Yield
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
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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.