Corn and Fennel Ragu

Ingredients

• 2 tablespoons olive oil
• ¼ cup finely chopped shallots
• 2 cups finely chopped fennel, fronds chopped and reserved
• ¼ teaspoon ground cumin
• 1 teaspoon yellow mustard seeds
• Salt and freshly ground black pepper
• 3 cups corn kernels (from about 6 ears)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    222 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 28 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

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

30 minutes