Garden Vegetable Platter

• 12 small rainbow carrots, preferably with tops, scrubbed
• 3 small heads fennel, ends and tough outer leaves trimmed
• 2 bunches baby turnips (about 12) or 6 medium regular turnips
• 2 or 3 bunches small red radishes with leaves
• 2 scarlet turnips or 1 watermelon radish (optional), thinly sliced crosswise
• Olio nuovo or other extra-virgin olive oil

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.
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.
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.

carrots, heads fennel, baby turnips, red radishes, watermelon radish, nuovo

Taken from www.myrecipes.com/recipe/garden-vegetable-platter (may not work)