Braised fennel with sourdough and garlic crumbs

Name: Braised fennel with sourdough and garlic crumbs
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: Serves 6
Ingredients: 125 ml (4 fl oz/½ cup) good-quality vegetable stock; 50 g (1¾ oz/½ cup) finely grated parmesan cheese; 2 garlic cloves, crushed; 125 g (4½ oz/2 cups lightly packed) coarse day-old sourdough breadcrumbs; 5 thyme sprigs; 250 ml (9 fl oz/1 cup) milk; 4 small fennel bulbs, trimmed and cut into 6 wedges; 125 ml (4 fl oz/½ cup) olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Fennel is a very versatile vegetable. It’s ideal for salads due to its crisp texture. Conversely, when it is cooked slowly for a few hours, the bulbs soften and the flavour sweetens.

Ingredients

125 ml (4 fl oz/½ cup) olive oil
4 small

Side dish
Vegetarian

Method

Heat 2 tablespoons of the olive oil in the insert pan of a slow cooker or a large frying pan over medium–high heat. Add the fennel and cook, stirring occasionally, for 5–6 minutes until golden.

Return the insert pan, if using, to the slow cooker, or transfer the fennel to the slow cooker. Ad