Slow Cooker Mushroom and Fennel Ragout

2013-10-26
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 9:00 h
  • Ready In : 9:20 h

Slow cooker mushroom and fennel ragout. This  delicious vegetable ragout cooked in slow cooker.Thick,rich and well-seasoned.

Ingredients

  • 1 large fennel bulb,trimmed and coarsely chopped
  • 8 oz (240 g) mushrooms,sliced
  • 8 plum tomatoes,coarsely chopped
  • 1/4 cup (60 ml) vegetable broth
  • 1 tablespoon quick-cooking tapioca
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded cabbage

Method

Step 1

In a 3½-4 quart(3½-4 L) slow cooker,combine fennel bulbs,mushrooms,tomatoes,cabbage and vegetable broth. Sprinkle with tapioca,Italian seasoning,salt and black pepper. Stir well to combine.

Step 2

Cover slow cooker and cook on low-heat setting for 8-9 hours.

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