Prep Time
40 Mins
Ice Time
1 Hour
Yield
Serves 10 to 12
Photo: Thomas J. Story

How to Make It

Step 1

Trim carrot tops, if using, to about 1/2 in., and trim root hairs, then cut carrots in half lengthwise. Cut fennel lengthwise into slender wedges. Set vegetables in a large bowl of ice water about 1 hour to crisp.

Step 2

Meanwhile, if using baby turnips, trim tops to about 1/2 in., then quarter turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish radishes in water to clean. Crisp turnips and radishes in another bowl of ice water about 45 minutes.

Step 3

Drain vegetables and arrange on a large platter. (Drape with damp towels, if they'll be standing before serving.) Serve with oil for dunking.

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