Fennel and Turnip Crudites with Fennel Salt
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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