Roasted Fennel & Parsnip

Rocco Tripodi, a regular fixture at the Market and owner of Market Juice (Stall 26, A Shed) shares his recipe for Roasted Fennel and Parsnip – a perfect accompaniment for winter meats, especially pork.


  • 4 medium parsnip trimmed and peeled and chopped into medium pieces
  • 4 small fennel bulbs, halved
  • Fennel  tops from the 4 bulbs
  • 6 small shallots peeled
  • ¼ cup fresh orange juice
  • zest of one orange
  • ¼ cup verjuice
  • 3 teaspoons Dijon mustard
  • ¼ cup olive oil
  • Sea salt and cracked pepper


  1. Preheat a conventional oven to 180 degrees.
  2. Combine Olive oil, orange juice Dijon mustard, verjuice, orange zest and mix well.
  3. Place fennel, parsnips and shallots in a baking dish and coat thoroughly with the orange juice, mustard, verjuice mixture. Top with some cracked pepper and salt.
  4. Place in oven. After about 20 minutes, toss the vegetables to ensure they are evenly coated. Cook for a further 25 minutes –  or until the parsnip is roasted and the fennel and shallots are soft.
  5. Serve.