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Corn-And-Summer Squash Ragout

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

15 min

Ready

40 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
The sauce
4 each cloves
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8 each peppercorns
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8 each coriander seeds
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1 cup light cream (half&half)
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2 inch cinnamon sticks
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5 sprigs cilantro
chopped
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5 each mint leaves
chopped
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6 each basil
chopped
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1 each jalapeño pepper
seeded and sliced into sixths
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The vegetables
½ each onions
thinly sliced
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1 ¼ pounds yellow summer squash
cut in pieces about 1/2 inch big
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3 Ears yellow corn
(kernals cut from cobs)
*
1 large tomatoes
peeled, seeded, chopped in 1/2in pieces
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1 tablespoon peanut oil
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1 x salt
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2 tablespoons cilantro
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Ingredients

Amount Measure Ingredient Features
The sauce
4 each cloves
* Camera
8 each peppercorns
* Camera
8 each coriander seeds
* Camera
237 ml light cream (half&half)
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2 inch cinnamon sticks
* Camera
5 sprigs cilantro
chopped
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5 each mint leaves
chopped
* Camera
6 each basil
chopped
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1 each jalapeño pepper
seeded and sliced into sixths
* Camera
The vegetables
0.5 each onions
thinly sliced
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567 g yellow summer squash
cut in pieces about 1/2 inch big
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3 Ears yellow corn
(kernals cut from cobs)
*
1 large tomatoes
peeled, seeded, chopped in 1/2in pieces
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15 ml peanut oil
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1 x salt
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3E+1 ml cilantro
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Directions

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.

Sauté 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 30562% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 92mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 32%
Sugars g
Protein 20g
Vitamin A 125% Vitamin C 134%
Calcium 27% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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