Slow Cooker Mushroom and Fennel Ragout

2020-10-26
  • Yield: 4
  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 9:00 h
  • Ready In: 9:20 h

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Nutritional Info

This information is per serving.

  • 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
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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.

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