Corn and Fennel Ragu
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2tablespoons olive oil
- ¼cup finely chopped shallots
- 2cups finely chopped fennel, fronds chopped and reserved
- ¼teaspoon ground cumin
- 1teaspoon yellow mustard seeds
- Salt and freshly ground black pepper
- 3cups corn kernels (from about 6 ears)
Nutritional analysis per serving (4 servings)
204 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and saute until tender, about 4 minutes more. Add 1¼ cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
- Step 2
Transfer 1½ cups of the corn mixture and liquid to a blender and puree. Strain the puree pressing the solids; discard the solids. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.
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