Ragout of Leeks, Fennel, and Celery

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Ragout of Leeks, Fennel, and Celery

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 4 Preparation Time :0:00

Categories : Slow Cooker Cooking Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 large fennel bulbs -- rough bases & leafy stalks discarded,

bulbs cut lengthwise into 1 " wide slices

3 large leeks -- white parts only, cut lengthwise into eighths &

rinsed well

4 large stalks celery -- with leaves, chopped

4 tablespoons butter

1 cup vegetable broth or Vegetable Stock (pg 9)

salt & freshly ground black pepper

 

Place the fennel, leeks, celery, butter, broth, and salt and pepper to taste in

the insert of the slow cooker. Cover, and cook on high for 5 hours or 6 to 8

hours on low or until the vegetables are golden brown and very soft. Serve as

main course.

 

VARIATIONS: To make a vegetable puree, drain off and reserve the cooking

liquid. Use a hand-held immersion blender to puree the vegetables right in the

insert. (Alternatively, the vegetables can be pureed in batches in a food

processor fitted with the metal blade or in a blender.) Add cooking liquid as

needed to produce a puree of the desired consistency.

 

Leek, Fennel, and Celery Bisque: Simply add enough stock to the pureed

vegetables (see above) to produce a rich, creamy soup.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 179 Calories; 12g Fat (56.6% calories

from fat); 3g Protein; 18g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol;

191mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0