• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Corn-And-Summer Squash Ragout

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • ---------------------------------THE SAUCE---------------------------------
  • 4 Cloves
  • 8 Peppercorns
  • 8 Coriander seeds
  • 1 c Half-and-half; -=OR=-
  • - a mixture of cream & 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 & sliced into 6ths


1/2 Onion; thinly sliced
1 1/4 lb Summer squash
-(zucchini, patty pan,
- crookneck or a mixture),
- cut in pieces about
- 1/2-inch big
3 Ears of yellow corn
- (kernals cut from cobs)
1 lg Tomato; peeled, seeded and
- chopped in 1/2-in pieces
1 tb Peanut or safflower oil
2 tb Cilantro leaves, chopped

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

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 saute 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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