Corn and Fennel Ragu
Ingredients
1 tablespoons olive oil
¼ cup finely chopped shallots
1 cups finely chopped fennel, fronds chopped and reserved
¼ teaspoon ground cumin
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper
2 cups corn kernels (from about 3 ears)
Instructions
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.
Transfer 1½ cups of the corn mixture and liquid to a blender and puree. 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.