Slow Cooker Mushroom and Fennel Ragout
- Cuisine: Canadian
- Course: Side Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 9:00 h
- Ready In: 9:20 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
126.0 -
Fat
2.5 g -
Saturated Fat
0.4 g -
Polyunsaturated Fat
0.4 g -
Cholesterol
0.0 mg -
Sodium
94.8 mg -
Potassium
978.6 mg -
Carbohydrate
24.8 g -
Fiber
7.3 g -
Sugars
6.2 g -
Protein
4.5 g
Slow cooker mushroom and fennel ragout. This delicious vegetable ragout cooked in a 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 (3 ½-4 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.
