Slow Cooker Mushroom and Fennel Ragout

Cuisine: Canadian
Course: Side Dish
Skill Level: Beginner
Add to favorites

Yield: 4
Servings: 4
Prep Time: 20m
Cook Time: 9:00 h
Ready In: 9:20 h

Slava Bond

Blogger and food creator. My dream..

Average Member Rating

(5 / 5)

5 5 1

1 People rated this recipe

Post Views: 1,436

Related Recipes:

Slow Cooker Keto Broccoli Turmeric Soup Recipe
Instant Pot Chickpea Curry Recipe
Slow Cooker Creamy Corn Recipe
Slow Cooker Balsamic Brussels Sprouts Recipe
Slow Cooker Curried Eggplants Recipe

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.

Recipe Type: Vegetable Tags: fennel, mushrooms, slow cooker recipes, tapioca, tomatoes, vegetable broth

Recipe Search