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Slow Cooker Mushroom and Fennel Ragout

2022-10-26
slow cooker mushroom and fennel ragout
  • 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

  • Carbohydrates

    24.8 g

  • Cholesterol

    0.0 mg

  • Fat

    2.5 g

  • Fiber

    7.3 g

  • Protein

    4.5 g

  • Saturated Fat

    0.4 g

  • Serving Size

    1

  • Sodium

    94.8 mg

  • Sugar

    6.2 g

  • Unsaturated Fat

    0.4 g

  • Potassium

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

Slow Cooker Mushroom and Fennel Ragout

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

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