Fennel and Turnip Crudites with Fennel Salt
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant vegan starter features the crisp, peppery bite of raw turnips paired with the delicate aniseed notes of fresh fennel. By serving these vegetables as crudités, you celebrate their natural crunch and subtle sweetness, making it a sophisticated choice for a light appetiser or a healthy garden snack. The dish is elevated by a simple, homemade aromatic salt that provides a savoury depth to every bite.
Preparing the toasted fennel salt in advance makes this a stress-free option for entertaining. It fits perfectly into a plant-based diet and offers a refreshing alternative to traditional dipped vegetables. Serve this platter at your next dinner party or as a virtuous afternoon pick-me-up to enjoy a wonderful contrast of textures and clean, bright flavours.
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Ingredients for Fennel and Turnip Crudites with Fennel Salt
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
How to make Fennel and Turnip Crudites with Fennel Salt
Stir fennel seeds in small dry skillet over medium heat until very fragrant and slightly darker in colour, 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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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