CORN AND FENNEL RAGU

Corn and Fennel Ragu image

Provided by Paul Greenberg

Categories dinner, easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/4 cup finely chopped shallots
2 cups finely chopped fennel, fronds chopped and reserved
1/4 teaspoon ground cumin
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper
3 cups corn kernels (from about 6 ears)

Steps:

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 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
Transfer 1 1/2 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.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 6 grams