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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 analysis per serving (4 servings)
33 grams carbs; 204 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 389 milligrams sodium; 5 grams protein; 6 grams sugar
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 1 ¼ cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
- Step 2
Transfer 1 ½ 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.
Private Notes