Corn-And-Summer Squash Ragout

40 minutes Prep: 20 minutes Cook: 15 minutes

305 calories per serving view nutrition facts

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The sauce
4	each	cloves
8	each	peppercorns
8	each	coriander seeds
1	cup	cream, half and half
2	inch	cinnamon stick
5	sprigs	cilantro	chopped
5	each	mint leaves	chopped
6	each	basil	chopped
1	each	jalapeno pepper	seeded and sliced into sixths

The vegetables
1/2	each	onion	thinly sliced
1 1/4	pounds	summer squash	cut in pieces about 1/2 inch big
3	Ears	yellow corn	(kernals cut from cobs)
1	large	tomato	peeled, seeded, chopped in 1/2in pieces
1	tablespoon	peanut oil
1	x	salt
2	tablespoons	cilantro leaves

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.

Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables.

THE VEGETABLES: Heat the oil in a wide skillet and add the onion.

Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt.

Continue to sauté over fairly high heat for about 5 minutes.

The zucchini and onion may color slightly.

Pour the steeped cream from the sauce instructions directly into the pan through a strainer.

Add the tomato and simmer for several minutes.

Simmer until the sauce has reduced and thickened a little and the zucchini is done.

Season to taste with salt and serve garnished with chopped cilantro.

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Serving Size 580g

Amount per Serving

Calories 305 62% of calories from fat