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Prepare fennel as described above. 3. Place all ingredients on a sheet tray and toss until everything is well combined. 4. Roast fennel for about 40 minutes, turning once during cooking, until itâs soft and beginning to brown on the edges. You can serve this at room temperature, but I prefer it straight from the oven.
To make: Warm the oil in a shallow pan and arrange the sliced fennel in one layer. Cover and leave 10 minutes before adding the garlic. Stir gently, then rearrange the fennel and cover with a layer of tomatoes. Season and pour over the stock, then cover the pan and simmer on the lowest heat for 15 minutes.. This is a great question! We have also sown a bed of Florence fennel, and itâs just starting to swell up ready for autumn. To freeze the bulbs, pick them while they are small â older bulbs can become tough and chewy, especially after defrosting. Take off the outer layers, which will also be tough.