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Roast Fennel and Turnips

Roast fennel and baby turnips, including some onions and roasted garlic for an easy side vegetable. The roasted garlic adds some flavor and is reserved for later use on pizzas and sandwiches.


  • 2 fennel bulbs
  • 2 baby turnips
  • 4-5 whole garlic bulbs
  • 2 Tbs olive oil
  • 1/2 cup white wine
  • Salt and pepper


Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF. You want a hot enough oven to brown your fennel, a very firm vegetable, so keep a bed of coals.

Cut the fennel and turnips into quarters or sixths, lengthwise. If you are in a hurry, you can parboil them.

Place the fennel, turnips and garlic in an oval or round terracotta baking dish, coat with olive oil and add the wine and garlic. Season with salt and pepper.

Place in a moderate to hot oven for 30 minutes, or until the fennel is soft when pierced with a fork. If the tops are browning too fast, cover with foil, then remove the foil for the last few minutes. The wine should reduce to make a nicely flavored sauce.

Put the baking dish straight on the table.

Serve hot or cold.

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