Corn-and-Summer Squash Ragout Recipe

Recipe Category: Vegetarian

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Corn-And-Summer Squash Ragout Recipe

Ingredients

  • Serving Size : 2

the sauce:

  • 4 cloves
  • 8 peppercorns
  • 8 coriander seeds
  • 1 cup half-and-half or a mixture of cream and milk
  • 1 cinnamon stick – 2″ long
  • 5 cilantro sprigs – chopped
  • 5 mint leaves – chopped
  • 6 basil leaves – chopped (cinnamon or anise basil if possible)
  • 1 jalapeno pepper seeded and sliced into 6ths

the vegetables:

  • 1/2 onion – thinly sliced
  • 1 1/4 pound summer squash (zucchini – patty pan crookneck or a mixture) cut in pieces about
  • 3 ears yellow corn (kernels cut from cobs)
  • 1 lg tomato; peeled – seeded and chopped in 1/2-in pieces
  • 1 tablespoon peanut or safflower oil
  • salt
  • 2 tablespoon cilantro leaves – chopped

Method

  1. THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno.
  2. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.
  3. THE VEGETABLES: Heat the oil in a wide skillet and add the onion.
  4. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt.
  5. Continue to saute over fairly high heat for about 5 minutes.
  6. The zucchini and onion may color slightly.
  7. Pour the steeped cream from the sauce instructions directly into the pan through a strainer.
  8. Add the tomato and simmer for several minutes.
  9. Simmer until the sauce has reduced and thickened a little and the zucchini is done.
  10. Season to taste with salt and serve garnished with chopped cilantro.

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