This easy Slow Cooker Braised Fennel with Sourdough and Garlic Crumbs is a creamy, flavorful side dish that’s perfect for any meal. With tender fennel cooked in a rich broth and topped with crispy garlic breadcrumbs, it’s simple to make and can be adapted with common ingredients. Ideal for a comforting, hearty dinner!
Jump to Recipe Print Recipe
Recipe Ingredients
- 125 ml (4 fl oz/½ cup) olive oil
- 4 small fennel bulbs, trimmed and cut into 6 wedges
- 5 thyme sprigs
- 250 ml (9 fl oz/1 cup) milk
- 125 ml (4 fl oz/½ cup) good-quality vegetable stock
- 2 garlic cloves, crushed
- 125 g (4½ oz/2 cups lightly packed) coarse day-old sourdough breadcrumbs
- 50 g (1¾ oz/½ cup) finely grated parmesan cheese
- Sea salt and freshly ground black pepper, to taste
How To Make Slow Cooker Braised Fennel With Sourdough And Garlic Crumbs
- Sear the Fennel: Heat 2 tablespoons of olive oil in the insert pan of a slow cooker (or a large frying pan) over medium-high heat. Add the fennel wedges and cook, stirring occasionally, for 5–6 minutes until golden.
- Braise in the Slow Cooker: Return the insert pan to the slow cooker (if using) or transfer the fennel to the slow cooker. Add the thyme sprigs, milk, and stock. Season with sea salt and freshly ground black pepper. Cover and cook on high for 2–2½ hours, or until the fennel is very tender.
- Prepare the Garlic Crumbs: While the fennel cooks, heat the remaining olive oil in a frying pan over medium heat. Add the garlic and breadcrumbs, stirring occasionally, for 2–3 minutes until golden and crisp.
- Serve: Season the braised fennel to taste, then sprinkle with parmesan and the crispy garlic breadcrumbs before serving.
Recipe Tips
- Don’t skip browning the fennel: Searing the fennel first helps bring out its natural sweetness and adds extra flavor to the dish.
- Use day-old sourdough for better crumbs: Fresh sourdough can be too soft, so using stale bread gives you the perfect crunchy texture for the topping.
- Season carefully: Taste the fennel before serving and adjust seasoning with salt and pepper to balance the flavors perfectly.
- Check tenderness: The fennel should be very tender after cooking; if it’s still firm, let it cook a little longer.
- Make it ahead: This dish can be prepared a day in advance and reheated. The flavors deepen, making it even tastier.
Recipe FAQs and Variations
Can I Use a Different Type of Bread for the Crumbs?
Yes, you can use any crusty bread, like baguette or ciabatta, if you don’t have sourdough.
Can I Cook This Recipe in the Oven Instead of a Slow Cooker?
Yes, you can roast the fennel in the oven at 180°C (350°F) for about 40 minutes, adding the stock and milk halfway through.
Can I Make This Dish Dairy-Free?
Yes, substitute the milk with a plant-based milk like almond or oat milk and skip the parmesan or use a dairy-free alternative.
What Can I Serve This With?
This dish pairs well with roasted meats, and pasta, or as a stand-alone vegetarian meal with a side of grains like quinoa or couscous.
Can I Freeze the Braised Fennel?
Yes, you can freeze the fennel before adding the breadcrumbs. Simply reheat and top with fresh breadcrumbs before serving.
Check out More Recipes:
- Slow Cooker Beetroot, Cannellini Bean And Baby Spinach Salad
- Slow Cooker Bacon Baked Beans
- Slow Cooker Aloo Bhaji
Slow Cooker Braised Fennel With Sourdough And Garlic Crumbs
Course: , Side DishCuisine: , MediterraneanDifficulty: , Medium6
servings15
minutes2
hours30
minutes180
kcalThis easy Slow Cooker Braised Fennel with Sourdough and Garlic Crumbs is a creamy, flavorful side dish that’s perfect for any meal. With tender fennel cooked in a rich broth and topped with crispy garlic breadcrumbs, it’s simple to make and can be adapted with common ingredients. Ideal for a comforting, hearty dinner!
Ingredients
125 ml (4 fl oz/½ cup) olive oil
4 small fennel bulbs, trimmed and cut into 6 wedges
5 thyme sprigs
250 ml (9 fl oz/1 cup) milk
125 ml (4 fl oz/½ cup) good-quality vegetable stock
2 garlic cloves, crushed
125 g (4½ oz/2 cups lightly packed) coarse day-old sourdough breadcrumbs
50 g (1¾ oz/½ cup) finely grated parmesan cheese
Sea salt and freshly ground black pepper, to taste
Directions
- Sear the Fennel: Heat 2 tablespoons of olive oil in the insert pan of a slow cooker (or a large frying pan) over medium-high heat. Add the fennel wedges and cook, stirring occasionally, for 5–6 minutes until golden.
- Braise in the Slow Cooker: Return the insert pan to the slow cooker (if using) or transfer the fennel to the slow cooker. Add the thyme sprigs, milk, and stock. Season with sea salt and freshly ground black pepper. Cover and cook on high for 2–2½ hours, or until the fennel is very tender.
- Prepare the Garlic Crumbs: While the fennel cooks, heat the remaining olive oil in a frying pan over medium heat. Add the garlic and breadcrumbs, stirring occasionally, for 2–3 minutes until golden and crisp.
- Serve: Season the braised fennel to taste, then sprinkle with parmesan and the crispy garlic breadcrumbs before serving.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories180
- % Daily Value *
- Total Fat
14g
22%
- Saturated Fat 2g 10%
- Cholesterol 5mg 2%
- Sodium 477mg 20%
- Total Carbohydrate
16g
6%
- Dietary Fiber 5g 20%
- Sugars 3g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Leave a Reply